Linguine With A Creamy Vegetable And Basil Sauce

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Linguine with Creamy Vegetable and Basil Sauce

Its hard to believe we are already trucking through August – where has this year gone? Around here school starts in less than two weeks and the public pools are already starting to close. Lucky for us we homeschool and have a pool at our apartment and my parents’ pool is a half a block away. We can still enjoy summer for at least another month! One of my favorite parts of summer is all the fresh, bright dishes with fresh veggies.

My little container garden didn’t do so well this year, so I have resigned myself to hitting our local farmer’s market every weekend for some fresh produce. I am a huge sucker for squash of any kind.  Zucchini, spaghetti, butternut – I love it all!  

If you were more successful than me with your gardening efforts, you many be starting to get more zucchini than you know what to do with, so here is a great recipe to use some of it up!

This dish has a lot of different flavors and textures, and you could add or omit veggies to suit your taste. I like to cook my butternut squash until it is almost mush, but you may like a firmer texture, so adjust cooking times as you see fit.

My kids loved this dish. “Its ummy nummy in my tummy, mom.” I think thats a pretty resounding endorsement. They also licked their bowls clean – this from children who cried when I said there were beans in their tacos.

So head on over to your local farmer’s market and buy as many colorful, flavorful veggies as you can cram into this pasta dish. 🙂

Linguine With Creamy Vegetable And Basil Sauce
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832 calories
37 g
29 g
70 g
28 g
51 g
1035 g
903 g
19 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 832
Calories from Fat 594
% Daily Value *
Total Fat 70g
Saturated Fat 51g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 29mg
Sodium 903mg
Total Carbohydrates 37g
Dietary Fiber 9g
Sugars 19g
Protein 28g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 T olive oil
  2. 1 small butternut squash, peeled and cut into 1" squares
  3. 1 zucchini, chopped
  4. 1 summer squash, chopped
  5. 2 minced garlic cloves
  6. 1 pint roughly chopped cherry tomatoes
  7. 1 cup coconut milk (canned)
  8. 1/2 cup shredded parmesan cheese
  9. 1 drop Young Living Basil Essential Oil
  10. Salt to taste
  1. Add olive oil and garlic to skillet and cook over medium heat for about 2 minutes. Then add chopped butternut squash, zucchini, and summer squash. Sprinkle with salt and cook with the lid on unto tender, stirring occasionally. In a stock pan, bring salted water to a boil and cook linguine according to package directions. Add tomatoes and sprinkle with a little more salt. Stir and cook until tomatoes are slightly softened. Move contents of the skillet into a large mixing bowl, then put 1 C coconut milk in skillet. Over medium heat add basil essential oil, then parmesan cheese and whisk continuously until cheese is melted. Add the contents of the mixing bowl back into the skillet and stir until incorporated. Serve over linguine.
The House of Plaidfuzz
The only essential oil I would suggest using in a recipe is Young Living. Many Young Living essential oils are approved by the FDA for consumption, but most essential oil companies are only perfume grade and warn right on the bottle that they should not be ingested. If you do not have a bottle of Young Living’s Basil. substitute dried or fresh basil in its place.

Happy eating! 







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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is newly single, a mom, soon to be grandma and crazy dog lady who constantly rewatches The Office.



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