Linguini with Vegetables

Linguini with Vegetables

16

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

Ingredients

{{adjustedServings}} servings 739 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 124g
  • 40%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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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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Reviews

16
  1. 17 Ratings

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This makes for a lovely summer lunch! I added an extra red bell pepper, and had to use garlic powder instead of fresh garlic. I also decreased the pasta by half, and next time I will add even ...

This recipe was excellent. I also added some chopped toamatoes just before adding the white wine. To finish it off I sprinkled on some finely shredded mozzarella and some fresh grated romano. ...

Very yummy! I substituted green pepper for the red pepper and I used baby corn instead of carrots (only because I had the baby corn but not the carrots). I also added mushrooms since I love them...