Linguini with Vegetables

Linguini with Vegetables

16 Reviews 3 Pics
Margaret Rolfe
Recipe by  Margaret Rolfe

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

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Ingredients

Adjust Servings

Original recipe yields 3 to 4 servings

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)

Rate This Recipe
CindyLu
9

CindyLu

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 more vegetables. (I like to have at least 50/50 pasta/vegetables, if not more veg than pasta).

GLASSGIRL25
6

GLASSGIRL25

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. A great taste of summer any time of year!!

Erin
4

Erin

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! :) My only suggestion would be to not use as much pasta as required. I made this for myself and one other person and used MORE than the suggested amount of vegetables but I did use one full pound of pasta. However, when it came time to serve it seemed like the veggies got lost in all the pasta! But other than that, I can't wait to make it again!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 739 cal
  • 37%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 124 g
  • 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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