Linguini with Vegetables

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.

• Calories: 739 Calories

Ingredients

• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• ¼ cup white wine
• 4 cloves crushed garlic
• 2 carrots, sliced thin
• 1 yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 pound linguini pasta
• 1 small zucchini, thinly sliced
• ½ onion, sliced
• 1 tablespoon salt-free herb and spice blend

Recipe Instructions

Step 1

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

Step 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.

Step 3

Toss cooked and drained pasta with sauteed vegetables and serve.