Linguini with Vegetables recipe

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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
½ onion, sliced
1 tablespoon salt-free herb and spice blend
4 cloves crushed garlic
¼ cup white wine
1 tablespoon lemon juice

Nutrition Info

739.4 calories
carbohydrate: 124 g
cholesterol: : -
fat: 17.4 g
fiber: 8.6 g
protein: 22.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 45.9 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.

  2. 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.

  3. Toss cooked and drained pasta with sauteed vegetables and serve.

Recipe Yield

3 to 4 servings

Recipe Note

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

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