An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp.

Recipe Summary

Servings:
3
Yield:
3 to 4 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.

  • Toss cooked and drained pasta with sauteed vegetables and serve.

Nutrition Facts

739 calories; protein 22.7g 45% DV; carbohydrates 124g 40% DV; fat 17.4g 27% DV; cholesterol 0mg; sodium 45.9mg 2% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2010
This makes for a lovely summer lunch! I added an extra red bell pepper and had to use garlic powder instead of fresh garlic. I also decreased the pasta by half and next time I will add even more vegetables. (I like to have at least 50/50 pasta/vegetables if not more veg than pasta). Read More
(9)

Most helpful critical review

Rating: 3 stars
03/10/2003
Fast and easy not very good on the kids. Read More
(3)
21 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/01/2010
This makes for a lovely summer lunch! I added an extra red bell pepper and had to use garlic powder instead of fresh garlic. I also decreased the pasta by half and next time I will add even more vegetables. (I like to have at least 50/50 pasta/vegetables if not more veg than pasta). Read More
(9)
Rating: 5 stars
02/02/2005
This recipe was excellent. I also added some chopped toamatoes just before adding the white wine. To finish it off I sprinkled on some finely shredded mozzarella and some fresh grated romano. A great taste of summer any time of year!! Read More
(6)
Rating: 4 stars
01/19/2005
Very yummy! I substituted green pepper for the red pepper and I used baby corn instead of carrots (only because I had the baby corn but not the carrots). I also added mushrooms since I love them!:) My only suggestion would be to not use as much pasta as required. I made this for myself and one other person and used MORE than the suggested amount of vegetables but I did use one full pound of pasta. However when it came time to serve it seemed like the veggies got lost in all the pasta! But other than that I can't wait to make it again! Read More
(4)
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Rating: 4 stars
08/29/2012
My husband and I enjoyed this dish but next time I will try doubling the spices as it was a bit bland. Other than that it was good and contained tons of veggies. Read More
(3)
Rating: 5 stars
06/03/2004
Delicious!! I added ham basil and grated parmesan cheese and it was a delicious meal! Tasted like something you'd find in a restaurant! Read More
(3)
Rating: 4 stars
07/09/2009
I used a smaller pasta and added 1 lb of asparagus. I also put a lid on the veggies while they were cooking to steam them a bit. This left me with more juice in the bottom and it was very nice on the pasta. Read More
(3)
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Rating: 4 stars
08/29/2002
Great recipe that you can adjust to suit your taste. I subbed some leftover broccoli for the zuchini and added salt to taste. Can't wait to try it with strips of chicken sauted with the veggies. As expected my kiddo took one look and requested that her linguine be served plain. Oh well her loss. Thanks for sharing! Read More
(3)
Rating: 3 stars
03/10/2003
Fast and easy not very good on the kids. Read More
(3)
Rating: 4 stars
03/13/2005
This is really a great dish! I'll be doing it again. Read More
(2)
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