- 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.
05/19/2018
recipepes.com
Linguini with Vegetables, recipe
PT15M
PT1H
5
455 calories
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