4 ounces dried linguini pasta
1 cup sugar snap peas
1 medium (1 cup) green bell pepper, sliced into strips
1 medium (1 cup) red bell pepper, sliced into strips
1 small (1/2 cup) onion, chopped
1 (5-ounce) package (about 1 cup) shiitake or button mushrooms, stems removed, sliced
1 medium (1/2 cup) carrot, shredded
8 ounces uncooked medium shrimp, peeled, deveined
3 tablespoons chopped fresh cilantro leaves
Cook linguini according to package directions. Drain; return to pan. Toss with 1 Sauté Express® square; keep warm.
Melt 1 Sauté Express® square in 12-inch nonstick skillet over medium heat just until bubbles begin to form.
Add pea pods, pepper strips and onion. Cook, stirring occasionally, 5-7 minutes or until crisply tender. Add mushrooms and carrots. Cook 2-3 minutes or until mushrooms are softened. Remove from skillet; set aside.
Melt remaining Sauté Express® square in same skillet over medium heat. Add shrimp; cook 2-4 minutes or until light pink in color. Add cooked pasta and vegetable mixture. Toss together until coated.
Place onto serving platter; top with chopped cilantro. Serve immediately.
For variety, use 8 ounces chicken, beef or pork instead of shrimp.