Summer Vegetables With Linguine
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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READY IN: 30mins
YIELD: 6 side dish servings
UNITS: US
INGREDIENTS
Nutrition- 1medium zucchini
- 1medium summer squash
- 6ounces linguine
- 1⁄4
- 1⁄4teaspoon salt
- 1⁄4
- 1⁄4
- 1⁄4teaspoon crushed red pepper flakes
- 2tablespoons olive oil
- 1 1⁄2cups sliced fresh mushrooms
- 3
- 1⁄4cup freshly grated parmesan cheese
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DIRECTIONS
- Cut yellow squash and zucchini into thirds lengthwise.
- Cut each third into 1/4 inch thick slices.
- Cut red bell pepper into thin strips.
- Set aside.
- Cook pasta according to package directions.
- Drain and keep warm.
- Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
- In a large skillet, heat olive oil over medium high heat.
- Add squash, zucchini, red bell pepper, mushrooms and garlic.
- Stir fry for 2-3 minutes or until vegetables are crisp tender.
- Stir wine mixture and drizzle over vegetables.
- Toss to coat and allow to heat through.
- To serve, toss vegetables with pasta until well mixed.
- Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
- This recipe calls for dried herbs but of course use fresh if you have them.
- This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.
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