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Linguine Primavera with Lemon & Goat Cheese




  • 1 cup quartered asparagus

  • 1 zucchini

  • 1 yellow squash

  • 1/2 tbsp olive oil

  • 1/2 white onion

  • 1 clove minced garlic

  • portobello mushroom slices

  • cherry tomatoes

  • salt and pepper

  • cooked linguine

  • Le Sauce & Co. White Wine Lemon Garlic

  • 1 tbsp lemon zest

  • crumbled goat cheese

  • fresh parsley

  • can substitute goat cheese with feta or shaved parmigiana


  1. sauté quartered asparagus, zucchini, and yellow squash in olive oil

  2. add chopped white onion and minced garlic

  3. once asparagus is cooked to desired tenderness, add portobello mushroom slices and cherry tomatoes

  4. season to taste with salt and pepper

  5. when all veggies are cooked to desired softness, mix in cooked linguine

  6. add Le Sauce & Co. White Wine Lemon Garlic sauce packet and toss to coat evenly

  7. top with lemon zest, crumbled goat cheese, and fresh parsley

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