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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp. 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:
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.
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