Summer Vegetables With Linguine

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 medium zucchini
• 1 medium summer squash
• 1 red bell pepper
• 6 ounces linguine
• 1/4 cup dry 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

Recipe

• 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.