• 3servings
  • 739calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound linguini pasta

  2. 3 tablespoons olive oil

  3. 1 small zucchini, thinly sliced

  4. 1 yellow squash, thinly sliced

  5. 2 carrots, sliced thin

  6. 1 red bell pepper, thinly sliced

  7. 1/2 onion, sliced

  8. 1 tablespoon salt-free herb and spice blend

  9. 4 cloves crushed garlic

  10. 1/4 cup white wine

  11. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  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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