Linguine with summer squash, tomatoes, and fresh mozzarella

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Linguine with summer squash, tomatoes, and fresh mozzarella

Vegetarian, Soy-Free

2 Servings, 740 Calories/Serving

15 – 25 Minutes

This colorful vegetarian pasta dish is built around the three ingredients of the classic Italian caprese salad: mozzarella, tomatoes, and basil.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 5 ounces linguine
  • 1 or 2 shallots
  • 1 or 2 summer squash
  • Peeled fresh garlic
  • 2 tablespoons pine nuts
  • 3½ ounces cherry tomatoes
  • ¼ pound fresh mozzarella
  • Fresh basil
  • Fresh oregano
  • 2 ounces baby arugula
  • 3 tablespoons grated Parmesan

Nutrition per serving

Protein: 27g (54% DV), Fiber: g (0% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 13g (65% DV), Cholesterol: 50mg (17% DV), Sodium: 620mg (26% DV), Carbohydrates: 69g (23% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the linguine

Bring a medium sauce pot of generously salted water to a boil. Add the linguine and cook until tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the linguine cooks, prepare the vegetables.


Prep and cook the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Trim the ends from the squash; cut the squash into quarters lengthwise, then cut the quarters into 1½-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, squash, garlic, and pine nuts, season with salt, and cook, stirring occasionally, until the shallots and squash begin to soften, 3 to 5 minutes.
While the vegetables cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the pasta

  • Cut the tomatoes in half.
  • Cut the mozzarella into ½-inch pieces.
  • Strip the basil and oregano leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the tomatoes, mozzarella, basil, oregano, arugula, Parmesan, and 1 to 2 tablespoons oil. Add the linguine and the squash mixture and toss well. Season to taste with salt and pepper.



Transfer the linguine and vegetables to individual bowls and serve warm.

Chef’s Tip: If you prefer an even saucier pasta, in Step 1, reserve ¼ cup of the pasta cooking water before draining the linguini, and add it to taste, 1 tablespoon at a time, in Step 3 with the linguini and tomatoes.

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