This is one of our favorite summer recipes. Just thinking about it makes me miss having a big garden because it's such a good way to use all those yummy veggies. I used whole wheat linguine noodles for the first time in this last time I made it and they were really good. (Wal-Mart has a line of whole wheat noodles now that is just as cheap as their regular generic line.) Pretty much all of the veggies in this are optional and you can add just about any other garden veggies you want as well and in just about any amount. I love to choose veggies that are different colors to make it more colorful. Watch for whatever veggies are in season and on sale (or free from your garden.)
Garden Linguine from pg. 288 Favorite Brand Name Best Loved Casseroles
8 ounces linguine
3 tablespoons olive oil (I use less.)
1 tablespoon butter (You can use less or omit it altogether.)
1 cup sliced mushrooms
1/2 cup sliced onions (I use a whole one.)
2 cups snow peas, cut in halves
2 cups diced zucchini
1/2 red pepper, cut into strips
1 teaspoon dried basil leaves or 3 tablespoons fresh
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup Parmesan cheese
Cook linguine as directed on package; drain. Set aside. Heat oil and butter in saucepan; saute veggies until crip-tender. Remove saucepan from heat. Add seasonings to vegetable mixture. Toss with linguine. Sprinkle with Parmesan cheese over the top.
Sorry, there is no nutrition information that came with this one.
2 comments:
This looks sooooo yummy. Thanks Polly!
We are finally getting some summer weather here. I agree that this makes me hungry for garden veggies.
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