Ingredients
Pasta
Dried linguini120 g
Salted boiling water3 L
Sauce
Garlic, minced4 cloves
Unsalted butter40 g
Olive oil20 ml
Cherry tomatoes, halved80 g
White wine60 ml
Heavy cream100 ml
Parmesan, grated30 g
Salt, white pepper, chilli flakesto taste
Vegetables
Zucchini, ribboned or diced60 g
Broccolini, blanched60 g
Spinach, baby leaves40 g
Finish
Parmesan, shaved20 g
Fresh basil5 g
Garlic bread (see BCG-E-001)2 slices
Method
- 11. Cook linguini in generously salted boiling water to al dente per packet time less 1 min; reserve 60 ml pasta water before draining.
- 22. In a wide sauté pan, sweat garlic in butter and olive oil over medium heat for 1 min until fragrant but not coloured.
- 33. Add cherry tomatoes; cook 2 min until just softened; deglaze with white wine; reduce by half.
- 44. Add cream; reduce for 2 min; add parmesan and pasta water to emulsify the sauce.
- 55. Toss in linguini, zucchini, broccolini and spinach; toss vigorously until pasta is coated and vegetables are just wilted.
- 66. Season with salt, white pepper and chilli flakes; taste and adjust.
- 77. Twist pasta into a high nest in a warm wide bowl; spoon sauce over; top with shaved parmesan, basil and serve garlic bread alongside.
Quality Check
- Pasta is al dente — not mushy or undercooked.
- Sauce emulsifies and coats the pasta — not watery or broken.
- Vegetables are vibrant and retain colour and texture.
- Dish is served immediately after tossing — pasta absorbs sauce quickly.
Vegetarian Standards
Confirm GF option before firing if requested
No shared cooking surfaces with meat
Vegan modifications available on request
Equipment
Large stock pot, wide sauté pan, tongs, ladle, warm wide bowl, pasta fork
Allergens & Dietary
glutendairyVGN