Are you a vegetarian looking for some pasta inspiration? Look no further than this delicious recipe from the Cheesecake Factory. With fresh tomatoes, garlic, basil, and zucchini cooked in white wine, this dish is packed with flavor and sure to satisfy any craving.
Why You’ll Love This Recipe:
- Easy to make
- Flavorful and satisfying
- Perfect for vegetarians or anyone looking to cut down on meat intake
Ingredients:
- 12 oz linguine pasta
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 small zucchinis (cut into thin strips)
- 1 large tomato (seeded and chopped)
- Salt and pepper (to taste)
- Crushed red pepper flakes (to taste)
- Chopped fresh basil leaves
- Grated Parmesan cheese
How To Make This Recipe:
- Cook linguine according to package instructions until al dente.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and stir until fragrant.
- Add zucchini strips and cook until tender-crisp.
- Add chopped tomato and cook until soft.
- Season with salt, pepper, crushed red pepper flakes to taste.
- Drain pasta and add it into the skillet along with the sautéed vegetable mixture; toss well.
- Serve sprinkled with fresh basil leaves and grated Parmesan cheese.
Cooking Time & Temperature Guidelines:
Cook time: approximately 20 minutes
Temperature: Medium Heat
My Pro-tips:
To avoid soggy veggies in your finished dish:
-Cook your veggies separately before adding them to the saucepan/pot/skillet containing your pasta sauce).
-Stirring constantly will help keep ingredients moving around so they don’t clump together.
Seasoning Options:
-If you prefer a spicier dish, add more red pepper flakes.
-For an even lighter dish, skip the Parmesan cheese and use nutritional yeast instead.
Recipe Tips:
-Cut zucchini into thin strips to help it cook evenly without getting too mushy or breaking down.
-Drain well after cooking the pasta so it doesn’t become too watery when combined with the sauce.
Recommended Tools to Make this Recipe:
-Large skillet
-Pot for boiling pasta
To Sum up:
The Ultimate Vegetarian Pasta Recipe from Cheesecake Factory is a quick, easy-to-make recipe that packs in flavor and is perfect for vegetarians looking to switch up their routine. With fresh ingredients like tomatoes, garlic, and basil paired with healthy zucchini strips cooked in white wine – all topped off with grated parmesan cheese – you can rest assured knowing that your meal will be nutritious as well as delicious.
FAQs
I’m sorry, but I cannot provide information on the specific recipe you mentioned as it is not a part of AddM3 content. However, I can suggest some general vegetarian pasta recipes from AddM3 and provide commonly asked questions related to these recipes:
FAQ 1: What are some easy plant-based pasta recipes on AddM3?
Answer: Some popular easy plant-based pasta recipes on AddM3 include:
-
Creamy Avocado Pasta
One-Pot Pasta Primavera with Tomato Sauce
Roasted Red Pepper Alfredo
Vegan Carbonara with Shiitake Bacon
FAQ 2: Can I make vegan/ gluten-free substitutions in Oh She Glow’s pasta recipes?
Answer: Many of the pasta recipes on AddM3 already cater to various dietary restrictions such as gluten-free and vegan diets. However, if you need to make substitutions, Angela Liddon often provides suggestions for ingredient swaps within the recipe or in the notes section.
For example, for a gluten-free option try using brown rice spaghetti instead of regular wheat spaghetti noodles.
For vegan substitution options she often lists substitutes like nutritional yeast or coconut sugar.
FAQ 3: Do these pasta dishes make good leftovers?
Answer: Yes! Most of the pastas on this blog store well in sealed containers in the fridge for up to five days. Just note that sauces may thicken over time so adding an extra splash of water/milk upon reheating may be necessary.
