Ingredients
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1 medium zucchini
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1 medium summer squash
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1 red bell pepper
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6 ounces linguine
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1/4 cup dry white wine or 1/4 cup chicken broth
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1/4 teaspoon salt
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1/4 teaspoon dried basil, crushed
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1/4 teaspoon dried tarragon, crushed
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons olive oil
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1 1/2 cups sliced fresh mushrooms
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3 cloves garlic, minced
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1/4 cup freshly grated parmesan cheese
Instructions
- Cut yellow squash and zucchini into thirds lengthwise.
- Cut each third into 1/4 inch thick slices.
- Cut red bell pepper into thin strips.
- Set aside.
- Cook pasta according to package directions.
- Drain and keep warm.
- Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
- In a large skillet, heat olive oil over medium high heat.
- Add squash, zucchini, red bell pepper, mushrooms and garlic.
- Stir fry for 2-3 minutes or until vegetables are crisp tender.
- Stir wine mixture and drizzle over vegetables.
- Toss to coat and allow to heat through.
- To serve, toss vegetables with pasta until well mixed.
- Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
- This recipe calls for dried herbs but of course use fresh if you have them.
- This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.