Linguine with summer squash, tomatoes, and mozzarella

Vegetarian, Soy Free

2 Servings, 730 Calories/Serving

20 Minutes

This delicious pasta takes its inspiration from a classic caprese salad, combining tomatoes, mozzarella, and fresh basil with a savory sauce of yellow squash and leeks.


  • 5 ounces linguine
  • 1 to 2 leeks
  • 2 yellow squash
  • 1 to 2 garlic cloves
  • 1 ounce pine nuts
  • 6 ounces cherry tomatoes
  • 4 ounces fresh mozzarella
  • Fresh basil
  • Fresh oregano
  • 2 cups baby arugula
  • ¼ cup grated Parmesan



Cook the linguine

In a pot over high heat, bring 3 quarts salted water to a boil. Add the linguine and cook until just tender, 8 to 10 minutes. Drain.
While the pasta water heats, prepare the vegetables.


Cook the vegetables

  • Cut the leeks in half lengthwise and into ¼-inch-thick half-moon slices. In a bowl of water, soak the leeks, allowing any dirt to settle at the bottom.
  • Cut the squash in half lengthwise and into ¼-inch-thick half-moon slices.
  • Finely chop the garlic.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Lift the leeks from the water and add them to the pan.
Add the squash, garlic, and pine nuts. Season with salt, and cook until the leeks and squash begin to soften, 3 to 5 minutes.


Prep the tomatoes, mozzarella, and herbs; toss the pasta

  • Cut the cherry tomatoes in half.
  • Cut the mozzarella into ¼-inch cubes.
  • Chop the basil and oregano leaves.
In a large bowl, combine the cherry tomatoes, mozzarella, basil, and oregano with the arugula, Parmesan, and 1 to 2 tablespoons oil. Add the linguine to the bowl along with the leek-squash mixture. Season to taste with salt and pepper, and toss well.



Transfer to individual bowls and serve warm.

Nutrition per serving: Calories: 730, Protein: 30 g, Total Fat: 36 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 9 g, Cholesterol: 35 mg, Carbohydrates: 76 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 620 mg

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