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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Summer Vegetables With Linguine created by lazyme
Ready In:
30mins
Ingredients:
13
Yields:
6 side dish servings
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ingredients

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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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  1. lazyme
    Summer Vegetables With Linguine Created by lazyme
  2. lazyme
    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.
     
  3. Ginny Sue
    Very good side dish with lots of great veggie flavor and color.
     
  4. Kumquat the Cats fr
    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.
     
  5. JillAZ
    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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