Linguini with Vegetables


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

3 to 4 servings


  • 1 pound linguini pasta

  • 3 tablespoons olive oil

  • 1 small zucchini, thinly sliced

  • 1 yellow squash, thinly sliced

  • 2 carrots, sliced thin

  • 1 red bell pepper, thinly sliced

  • ½ onion, sliced

  • 1 tablespoon salt-free herb and spice blend

  • 4 cloves crushed garlic

  • ¼ cup white wine

  • 1 tablespoon lemon juice


  1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.

  2. 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.

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

Nutrition Facts (per serving)

739 Calories
17g Fat
124g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 739
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 14%
Sodium 46mg 2%
Total Carbohydrate 124g 45%
Dietary Fiber 9g 31%
Total Sugars 12g
Protein 23g
Vitamin C 76mg 379%
Calcium 103mg 8%
Iron 5mg 29%
Potassium 3250mg 69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.