Vegetarian Linguini With Greens And Potatoes Recipe

About this recipe

A hearty and satisfying vegetarian dinner featuring linguini, tender potatoes, fresh green beans, and a flavorful tomato-based sauce. Perfect for those seeking a wholesome and delicious meal.

Ingredients

• 500 g Baby Potato (Chikka Aloo Gadde)
• 500 G Reggia Linguni
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Freshcon Cooked Salad Mix
• 100 g Asparagus Bunch
• 80 g Knorr Vegetables Stock Cubes
• 60G Primi Piatti Red Chilli Flakes
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Preheat your oven to 400°F (200°C). Wash and scrub 8 small potatoes, then bake them for 30-35 minutes or until firm-tender. Allow them to cool slightly, then cut into 1-inch chunks.
2. 2. In a medium pot, bring 1/2 cup vegetable stock to a simmer. Add 1/2 cup cut asparagus and cook for 4-5 minutes until tender-crisp. Drain and refresh in cold water to stop cooking.
3. 3. Cook 3/4 pound Reggia Linguni according to package instructions until al dente. Drain and set aside.
4. 4. In a large sauté pan, heat 1/2 cup vegetable stock over medium heat. Add 1/2 cup finely chopped onion and cook, covered, for 5-7 minutes until softened.
5. 5. Stir in 2 teaspoons minced garlic and 2 teaspoons red pepper flakes, cooking for 2 minutes until fragrant.
6. 6. Add the cooked potato chunks, 4 cups mixed salad greens, and the asparagus. Cook for 3-4 minutes, stirring occasionally, until the greens are wilted and the potatoes are heated through.
7. 7. Season the mixture with 1 teaspoon salt and additional pepper to taste.
8. 8. Toss the cooked Reggia Linguni with the warm vegetable mixture until well combined.
9. 9. Serve immediately, garnished with additional greens or a sprinkle of freshly ground black pepper if desired.