Linguine and Squash

Linguine and Squash

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Little yellow squash are divine when sauteed briefly with garlic and served with pasta. If you are not vegetarian, cooked chicken and prawns go well with this dish.

Margaret Rolfe

Serves: 3 

  • 500g linguine
  • 3 tablespoons olive oil
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 2 carrots, sliced thin
  • 1 red capsicum, thinly sliced
  • 1/2 onion, sliced
  • 1 tablespoon mixed herbs
  • 4 cloves crushed garlic
  • 1/4 cup (65ml) white wine
  • 1 tablespoon lemon juice

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a large pot of boiling salted water cook linguine until al dente. Drain well.
  2. Meanwhile, in a large frypan heat olive oil and add thinly sliced zucchini, squash, carrots, red capsicum, onions, herbs and minced garlic. Cook on medium-high for five minutes stirring frequently.
  3. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
  4. Toss cooked and drained pasta with sauteed vegetables and serve.

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