Veggie Linguine

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Great dinner option for a vegetarian diet. Or, pair this dish with a perfectly seared cutlet and take a trip down the canals in Venice for the evening.


  • 1 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 4 large garlic cloves, finely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 large zucchini, diced
  • 1 large tomato, diced
  • 2 Tbsp. tomato sauce
  • 1/2 tsp. oregano
  • salt and pepper to taste
  • 1 8oz. pkg. Hodgson Mill Gluten Free Brown Rice Linguine


In a large pot, heat oil. Add onion, garlic, green pepper, zucchini and tomato. Cook, stirring frequently, until vegetables are crisp-tender. Add tomato sauce, oregano, salt and pepper; stir. Cover and simmer over low heat for 30 minutes.


Prepare linguine according to package directions, drain. Toss pasta with vegetable blend. Serve warm

6-8 servings Print this Recipe

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