Linguine a la Scicily
Chef Bill Ward
This vegetarian pasta is delicious and low-fat!
- 8 ounces dry linguine pasta, cooked to package directions
- 3 Tbs olive oil
- 1 small zucchini, sliced into thin sticks
- 1 small yellow squash, sliced into thin sticks
- 4 sun-dried tomatoes, cut into thin strips and soaked in olive oil to soften
- 1 cup cleaned, sliced mushrooms
- 1/2 red bell pepper, sliced into thin strips
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 basil leaves, cut into thin strips
- sliced olives (optional)
Make pasta according to package directions in salted water, reserving 1/2 cup of the pasta cooking water.
In a large skillet over medium-high heat, saute vegetables with salt and pepper. After vegetables begin to soften slightly, add garlic and continue cooking until vegetables are tender but not mushy. Add cooked noodles to skillet and heat through. If noodles seem dry, add a little bit of reserved pasta cooking water, on Tbs at a time. Serve immediately and garnish with basil strips. Enjoy!