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.

    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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