Linguini with Vegetables16 Reviews
“An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp.” - by Margaret Rolfe
Original recipe yields 3 to 4 servings
- 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.
Amount Per Serving (3 total)
- 739 cal
- 17.4 g
- 124 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 v..." See moreegetables. (I like to have at least 50/50 pasta/vegetables, if not more veg than pasta)."
"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 gre..." See moreat taste of summer any time of year!!"
"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! :) M..." See morey 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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