Linguine with Garden Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups of whole wheat linguine, cooked and drained.3 tablespoons olive oil 1 small zucchini, thinly sliced 1 yellow squash, thinly sliced 1 red or yellow bell pepper, thinly sliced 1/2 onion, sliced 1 large tomato, roughly chopped1 teaspoon salt-free herb and spice blend (Like Mrs. Dash)4 cloves crushed garlic 1/4 cup white wine 1 tablespoon lemon juice 4 tablespoons of fresh basil, thinly sliced
In a large skillet heat olive oil and add tonions and garlic. Cook on medium heat for 2 minutes, stirring frequently. Add thinly sliced vegetables and spice mix, cook for another 2 minutes. Add tomatoes and cook for 2 minutes more. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender.
Toss cooked pasta with vegetables, sprinkle with basil, and serve. (Also good with grated parmesan cheese or red pepper flakes sprinkled on top.)
Number of Servings: 4
Recipe submitted by SparkPeople user KDSTAP.
Toss cooked pasta with vegetables, sprinkle with basil, and serve. (Also good with grated parmesan cheese or red pepper flakes sprinkled on top.)
Number of Servings: 4
Recipe submitted by SparkPeople user KDSTAP.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 33.2 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 9.5 g
- Protein: 9.4 g
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