Seven Veggie, Plus A Few More, Linguine Recipe
June 21, 2025
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A color-packed bowl of Linguine loaded with grilled artichokes, confit cherry tomatoes, and a generous pour of Sonoma Gourmet Seven Veggie Pasta Sauce. Serves 4.
Ingredients:
- 12 oz linguine pasta
- 1 jar Sonoma Gourmet Seven Veggie Pasta Sauce
- 1 cup grilled artichoke hearts (halved or quartered)
- 2 cups cherry tomatoes
- 3 cloves garlic, thinly sliced
- 2 tbsp Sonoma Gourmet 100% California Extra Virgin Olive Oil (plus more for serving)
- 1 small zucchini, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow onion, thinly sliced
- 1 cup baby spinach or kale
- Salt and black pepper, to taste
Preparation:
- Preheat oven to 275°F (135°C). On a lined baking sheet, toss cherry tomatoes with sliced garlic, a tbsp of Sonoma Gourmet Extra Virgin Olive Oil, salt, and pepper. Roast for about 45 minutes until shriveled and jammy.
- Grill or pan-sear artichoke hearts, zucchini, and red bell pepper until lightly charred.
- Cook linguine in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat remaining olive oil and sauté onion until soft. Add zucchini, red pepper, and baby spinach or kale, stir until wilted.
- Reduce heat, pour in Sonoma Gourmet Seven Veggie Pasta Sauce, and combine with reserved pasta water. Add grilled artichokes, roasted cherry tomatoes, and cooked linguine. Toss everything together until well coated and heated through.
- Finish with an extra drizzle of Sonoma Gourmet 100% California Extra Virgin Olive Oil, and serve.
- Pro-Tip: Optionally, to create more a more herbaceous dish this summer, throw in a handful of fresh basil, parsley, or mint just before tossing everything together.
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