How To Make Linguini with Vegetables
This recipe for linguini makes for a colorful vegan pasta with squash, zucchini, carrots, bell peppers, and more. You’re free to add meat or cheese as well.
Serves:
Ingredients
- 1lblinguini pasta
- 3tbspolive oil
- 1small zucchini,thinly sliced
- 1yellow squash,thinly sliced
- 2carrots,sliced thin
- 1red bell pepper,thinly sliced
- ½onion,sliced
- 1tbspsalt-free herb and spice blend
- 4garlic cloves,crushed
- ¼cupwhite wine
- 1tbsplemon juice
Instructions
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In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
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Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic.
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Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking for about 5 to 10 minutes or until vegetables are crisp-tender and liquid has reduced.
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Toss cooked and drained pasta with sauteed vegetables and serve.
Nutrition
- Calories: 807.37kcal
- Fat: 16.39g
- Saturated Fat: 2.41g
- Monounsaturated Fat: 10.14g
- Polyunsaturated Fat: 2.47g
- Carbohydrates: 140.08g
- Fiber: 10.14g
- Sugar: 9.87g
- Protein: 22.71g
- Sodium: 49.48mg
- Calcium: 132.90mg
- Potassium: 1225.25mg
- Iron: 4.77mg
- Vitamin A: 433.35µg
- Vitamin C: 81.10mg
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