Fresh garden vegetables bring a homemade taste to this unique low-calorie recipe.
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6 ounces uncooked dried linguine
2 medium (2 cups) yellow summer squash, sliced 1/4 inch
2 medium (2 cups) zucchini, sliced 1/4 inch
1/4 cup Land O Lakes® Light Butter with Canola Oil
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cherry tomatoes, halved
Shredded Parmesan cheese, if desired
*Substitute 2 teaspoons dried dill weed.
Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.
Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.
Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.