Vegetable Linguine Toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz Nature's Promise Whole Wheat Linguine1.5 Tbsp Extra Virgin Olive Oil1 large (or 2 med) Red Ripe Tomato.5 cup Zucchini, sliced 2 Carrots.5 cup Onions, quartered2 cloves Garlic, minced2 ts Basil (dried)2 ts Oregano (dried)Salt and Pepper to taste
In large pot cook Linguine to taste. When done, drain and put back in pot. I find that if you spray your pasta with Pam or add a touch of Olive Oil or butter to it then it will not stick together. Cover to keep warm.
While pasta is cooking, heat oil in a large skillet until hot. Add garlic, carrots and onions. Cook for about 5 minutes (until almost crisp tender), add Zucchini and Tomatoes. If the vegetables start to stick add a tablespoon or water to the skillet. Cook until crisp tender about 2 to 3 more minutes. Add Basil, Oregano, and salt and pepper to taste. Add to the Linguine and toss! Serve while hot.
I have done many variations on this by changing the vegetables to the time of year. Some of the other vegetables I like to use are green beans, peas, asparagus, bell pepper, sugar snap peas, snow peas, corn (can be frozen) even broccoli and cauliflower (can be frozen as well), and my favorite, bean sprouts (this should be added in the last minute of cooking only). You can always add some cheese to the top too!
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
While pasta is cooking, heat oil in a large skillet until hot. Add garlic, carrots and onions. Cook for about 5 minutes (until almost crisp tender), add Zucchini and Tomatoes. If the vegetables start to stick add a tablespoon or water to the skillet. Cook until crisp tender about 2 to 3 more minutes. Add Basil, Oregano, and salt and pepper to taste. Add to the Linguine and toss! Serve while hot.
I have done many variations on this by changing the vegetables to the time of year. Some of the other vegetables I like to use are green beans, peas, asparagus, bell pepper, sugar snap peas, snow peas, corn (can be frozen) even broccoli and cauliflower (can be frozen as well), and my favorite, bean sprouts (this should be added in the last minute of cooking only). You can always add some cheese to the top too!
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 19.6 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 8.2 g
- Protein: 7.2 g
Member Reviews
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SAEEDAB
My family liked this meal. I added asparagus, peppers, and peas (to appeal to everyones different tastes) & they lapped it up. My husband is finnikey and doesn't like linguine, so he ate all the veggies but left the pasta, so I'll be trying this receipe again but with a different type of pasta. - 1/1/09