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Grilled Vegetable Linguine

Colorful and packed with intense flavors, this vegetable linguine contains grilled onions, yellow squash, zucchini, grape tomatoes, and fresh basil.


3/4 lb. whole-wheat linguine, boiled and drained
2 Markon First Crop Red Onions, sliced
2 Markon First Crop Zucchini, halved
2 Markon First Crop Yellow Squash, halved
2 cups Markon First Crop Grape Tomatoes
1/2 cup Markon First Crop Basil, chopped
1/2 cup olive oil
Salt and pepper, to taste


Toss all vegetables in 3 Tbsp. olive oil and grill until tender; chop coarsely. Toss hot vegetables with remaining 1 Tbsp. olive oil, pasta, and basil. Season with salt and pepper and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.