Ingredients for Summer Vegetables With Linguine
- 2 medium zucchini, sliced lengthwise into 1/4-inch thick half-moons
- Summer Squash
- 1 red bell pepper, thinly sliced
- 1 pound linguine pasta
- Dry White Wine
- 1/2 teaspoon salt
- Dried Basil
- Dried Tarragon
- Crushed Red Pepper Flakes
- 2 tablespoons olive oil
- Fresh Mushrooms
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, for serving
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How to Make Summer Vegetables With Linguine
- Cook linguine according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- While pasta cooks, prepare the vegetables: Slice yellow squash and zucchini lengthwise into 1/4-inch thick half-moons. Thinly slice the red bell pepper. Slice mushrooms.
- Mince the garlic.
- In a large skillet, heat olive oil over medium-high heat. Add squash, zucchini, red bell pepper, and mushrooms. Stir-fry for 2-3 minutes, until vegetables are crisp-tender.
- Add minced garlic and stir-fry for another minute until fragrant.
- In a small bowl, whisk together white wine, salt, basil, tarragon, and red pepper flakes.
- Pour the wine mixture over the vegetables in the skillet. Toss to coat and allow to heat through (about 1-2 minutes).
- Add the cooked linguine and any optional spinach to the skillet. Toss gently to combine, adding a little pasta water if needed to loosen the sauce.
- Transfer to a large serving platter or individual pasta bowls.
- Sprinkle generously with Parmesan cheese.
- Garnish with fresh basil sprigs (optional). Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
7g
Carbs
8g
