Vegetable Ribbon Pasta
Author: Melissa
  • ½ cup pine nuts, toasted (2 Tbsp. reserved)
  • 3 medium carrots, scrubbed and peeled
  • 1 medium yellow squash
  • 1 medium zucchini
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 cup cherry tomatoes, halved
  • 8 oz mascarpone
  • ¼ cup parmesan or pecorino cheese (2 Tbsp. reserved)
  • 1 box linguine
  1. Toast the pine nuts over medium heat in a small pan
  2. Use a potato peeler to make “ribbons” from the zucchini, squash, and carrots
  3. In a large pan with deep sides and a lid, melt the butter and olive oil over medium high heat
  4. Add the zucchini, squash and carrot ribbons and toss to coat
  5. Season with salt and pepper and allow the vegetables to cook for 4-5 minutes, tossing periodically to brown them slightly
  6. Add the tomatoes, mascarpone, pine nuts and parmesan or pecorino cheese and turn off the heat
  7. Stir everything to combine and to allow the mascarpone to melt; cover with a lid
  8. Meanwhile, cook the linguine according to the “al dente” instructions on the box, in plenty of salted water
  9. When the pasta is cooked, drain and add to the vegetable sauce and toss to coat
  10. Serve with a sprinkle of extra cheese and pine nuts on top
  11. Enjoy!
Recipe by Cucina Mia at