Pasta & Vegetables In Wine Sauce
A variety of colorful, flavorful vegetables slowly cook in a white wine sauce.
1 (9-ounce) package uncooked refrigerated fresh linguine*
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch
1 pound (24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed**
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese
Cook linguine according to package directions; drain.
Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened. Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, 8-10 minutes or until vegetables are crisply tender. Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, 3-5 minutes or until heated through.
Serve over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.
*Substitute 9 ounces uncooked dried linguine.
**Substitute 2 teaspoons dried dill weed.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #6435©1995Land O'Lakes, Inc.