Linguine & Vegetables in Wine Sauce

Great summer meal.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 (9 ounce) package  fresh linguine
• 3  tablespoons olive oil
• 1  medium red onion, thinly sliced
• 1  tablespoon garlic, minced
• 2  medium  summer squash, halved lengthwise and sliced 1/8-inch
• 1  medium tomatoes, cubed 1/2-inch
• 1  lb asparagus spear, trimmed, cut into thirds
• 1  medium  red pepper, cut into 1/4-inch strips
• 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
• 2  tablespoons fresh dill weed, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup parmesan cheese, grated

Directions

1. Cook linguine according to package directions; drain.
2. In 10-inch skillet heat oil over medium heat (1 to 2 minutes); add onion and garlic. Continue cooking, stirring until onion is tender.
3. Add squash, tomato, asparagus and red pepper. Continue cooking until vegetables are crisp and tender (10 minutes).
4. Stir in wine, dill, salt and pepper. Continue cooking, stirring occasionally until heated through (4 to 5 minutes).
5. Serve over linguine; Sprinkle with 1/4 cup Parmesan cheese. Serve with additional Parmesan cheese.