Reviews Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
Back to Late-Summer Harvest Linguine All Reviews for Late-Summer Harvest Linguine - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Recipe Summary Servings: 6
Ingredients Ingredient Checklist Coarse salt and freshly ground black pepper 1 pound linguine 1/2 cup extra-virgin olive oil, plus more for pasta 1/2 sweet onion, thinly sliced 1/2 head cabbage, cored and thinly sliced crosswise 1 small leek, trimmed, cleaned, and thinly sliced, white and light green parts only 2 ears corn, kernels removed 3 ribs kale, leaves only, washed well and thinly sliced Pinch crushed red-pepper flakes 1/2 head garlic, peeled and chopped 1 tablespoon chopped fresh basil, plus leaves for garnish 1 pint cherry tomatoes, halved Parmesan cheese, for serving
Gallery
Recipe Summary Servings: 6
Gallery
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Coarse salt and freshly ground black pepper 1 pound linguine 1/2 cup extra-virgin olive oil, plus more for pasta 1/2 sweet onion, thinly sliced 1/2 head cabbage, cored and thinly sliced crosswise 1 small leek, trimmed, cleaned, and thinly sliced, white and light green parts only 2 ears corn, kernels removed 3 ribs kale, leaves only, washed well and thinly sliced Pinch crushed red-pepper flakes 1/2 head garlic, peeled and chopped 1 tablespoon chopped fresh basil, plus leaves for garnish 1 pint cherry tomatoes, halved Parmesan cheese, for serving
Directions
Bring a large pot of water to a boil over medium-high heat. Generously salt water and return to a boil. Add linguine and cook, according to package directions, until al dente.
Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cabbage. Cook, stirring, until onion is soft and cabbage is wilted, about 2 minutes. Add leek, corn, and kale. Cook, stirring, until leeks are soft and kale is wilted, 2 minutes more. Season with crushed-red pepper flakes.
Add garlic, basil, and cherry tomatoes. Cook, stirring, until garlic is fragrant and tomatoes begin to release their juices, about 5 minutes.
Drain pasta, reserving 1/2 cup cooking liquid. Transfer pasta to skillet along with cooking liquid and toss to combine. Serve immediately with grated cheese and garnish with basil.
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
11 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 3 1 star values: 3
All Reviews for Late-Summer Harvest Linguine
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Late-Summer Harvest Linguine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
