Summer Vegetables With Linguine |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
1 medium zucchini |
1 medium summer squash |
1 red bell pepper |
6 ounces linguine |
1/4 cup dry white wine or 1/4 cup chicken broth |
1/4 teaspoon salt |
1/4 teaspoon dried basil, crushed |
1/4 teaspoon dried tarragon, crushed |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons olive oil |
1 1/2 cups sliced fresh mushrooms |
3 cloves garlic, minced |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Cut yellow squash and zucchini into thirds lengthwise.
2. Cut each third into 1/4 inch thick slices.
3. Cut red bell pepper into thin strips.
4. Set aside.
5. Cook pasta according to package directions.
6. Drain and keep warm.
7. Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
8. In a large skillet, heat olive oil over medium high heat.
9. Add squash, zucchini, red bell pepper, mushrooms and garlic.
10. Stir fry for 2-3 minutes or until vegetables are crisp tender.
11. Stir wine mixture and drizzle over vegetables.
12. Toss to coat and allow to heat through.
13. To serve, toss vegetables with pasta until well mixed.
14. Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
15. This recipe calls for dried herbs but of course use fresh if you have them.
16. 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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