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    You are in: Home / Recipes / Summer Vegetables With Linguine Recipe
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    Summer Vegetables With Linguine

    Summer Vegetables With Linguine. Photo by lazyme

    1/1 Photo of Summer Vegetables With Linguine

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    JillAZ's Note:

    I'm not sure where I originally got this recipe. I've been making it for years and it is wonderful as a side to grilled chicken or salmon. It also makes a wonderful meatless main dish. I use the spinach and regular linguine mixed together. I hope you enjoy it as much as we do!

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    side di ...

    Units: US | Metric


    1. 1
      Cut yellow squash and zucchini into thirds lengthwise.
    2. 2
      Cut each third into 1/4 inch thick slices.
    3. 3
      Cut red bell pepper into thin strips.
    4. 4
      Set aside.
    5. 5
      Cook pasta according to package directions.
    6. 6
      Drain and keep warm.
    7. 7
      Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
    8. 8
      In a large skillet, heat olive oil over medium high heat.
    9. 9
      Add squash, zucchini, red bell pepper, mushrooms and garlic.
    10. 10
      Stir fry for 2-3 minutes or until vegetables are crisp tender.
    11. 11
      Stir wine mixture and drizzle over vegetables.
    12. 12
      Toss to coat and allow to heat through.
    13. 13
      To serve, toss vegetables with pasta until well mixed.
    14. 14
      Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
    15. 15
      This recipe calls for dried herbs but of course use fresh if you have them.
    16. 16
      This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.

    Ratings & Reviews:

    • on February 26, 2011


      What a nice pasta dish. I didn't have red bell pepper, so used green instead. Loved everything about it and can just imagine what other veggies would be good here. Thanks JillAZ for a nice keeper. Made for Zaar Chef Alphabet Soup Tag.

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    • on December 28, 2006


      Very good side dish with lots of great veggie flavor and color.

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    • on June 22, 2005


      Needed a quick recipe for dinner last night and decided to pick this one. On the way home I was able to buy the vegetables (including tomatoes, which I used instead of mushrooms) from the local farmer's market. This was a very fresh tasting, very light and very delicious meal! To make this even lighter I used less oil (1 1/2 teaspoons) and a non-stick pan. I used an all spinach linguine and orange pepper (as the tomatoes provided red) for a beautiful color. We finished this dish off with second helpings last night as a vegetarian main meal for two. Many thanks Jill for this terrific recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Summer Vegetables With Linguine

    Serving Size: 1 (909 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 194.9
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 1.4 g
    Cholesterol 3.6 mg
    Sodium 168.1 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 2.2 g
    Sugars 3.6 g
    Protein 6.9 g

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