Tender strands of hot linguini are tossed with a summery saute of zucchini, squash, carrots, bell pepper and onion. A splash of white wine and a squeeze of lemon juice brighten up the garden-fresh flavors.
INGREDIENTS (for 3 servings):
- 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
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.