Summer Vegetables With Linguine

Recipe by JillAZ
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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