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Linguini with Vegetables

By: Margaret Rolfe

"An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp."

Rate/Review | Read Reviews (15)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 to 4 servings

Ingredients

1 pound linguini pasta
3 tablespoons olive oil
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
2 carrots, sliced thin
1 red bell pepper, thinly sliced
1/2 onion, sliced
1 tablespoon salt-free herb and spice blend
4 cloves crushed garlic
1/4 cup white wine
1 tablespoon lemon juice

Directions

In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
Toss cooked and drained pasta with sauteed vegetables and serve.