Italian Mix Linguini

$4.50

Our take on a classic — plain, spinach, and tomato basil linguini bundled together for a dish that's colorful right out of the bag. A crowd-pleasing shape for gatherings, with three flavors of dough in every serving.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Italian Mix with Roasted Vegetables

A simple vegetable-forward pasta that lets the tricolor linguini shine. Serves 4.

Ingredients

  • 1 package Italian Mix Linguini

  • 1 zucchini, sliced

  • 1 cup cherry tomatoes

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 1/2 cup grated parmesan

  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F. Toss the zucchini and cherry tomatoes with half the olive oil, salt, and pepper, and roast on a sheet pan for 15–18 minutes, until tender.

  2. Meanwhile, cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.

  3. Warm the remaining olive oil in a large skillet over medium heat and add the garlic, cooking 30 seconds until fragrant.

  4. Add the drained pasta and roasted vegetables to the skillet, tossing with a splash of pasta water to bring it together.

  5. Top with parmesan and serve immediately.

Our take on a classic — plain, spinach, and tomato basil linguini bundled together for a dish that's colorful right out of the bag. A crowd-pleasing shape for gatherings, with three flavors of dough in every serving.

Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente

Italian Mix with Roasted Vegetables

A simple vegetable-forward pasta that lets the tricolor linguini shine. Serves 4.

Ingredients

  • 1 package Italian Mix Linguini

  • 1 zucchini, sliced

  • 1 cup cherry tomatoes

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 1/2 cup grated parmesan

  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F. Toss the zucchini and cherry tomatoes with half the olive oil, salt, and pepper, and roast on a sheet pan for 15–18 minutes, until tender.

  2. Meanwhile, cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.

  3. Warm the remaining olive oil in a large skillet over medium heat and add the garlic, cooking 30 seconds until fragrant.

  4. Add the drained pasta and roasted vegetables to the skillet, tossing with a splash of pasta water to bring it together.

  5. Top with parmesan and serve immediately.