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
Preparation
In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
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 for about 5 to 10 minutes or until vegetables are crisp-tender and liquid has reduced.
Toss cooked and drained pasta with sauteed vegetables and serve.
