Summer Vegetables With Linguine

1. 1

   Cut yellow squash and zucchini into thirds lengthwise.

2. 2

   Cut each third into 1/4 inch thick slices.

3. 3

   Cut red bell pepper into thin strips.

4. 4

   Set aside.

5. 5

   Cook pasta according to package directions.

6. 6

   Drain and keep warm.

7. 7

   Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.

8. 8

   In a large skillet, heat olive oil over medium high heat.

9. 9

   Add squash, zucchini, red bell pepper, mushrooms and garlic.

10. 10

    Stir fry for 2-3 minutes or until vegetables are crisp tender.

11. 11

    Stir wine mixture and drizzle over vegetables.

12. 12

    Toss to coat and allow to heat through.

13. 13

    To serve, toss vegetables with pasta until well mixed.

14. 14

    Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.

15. 15

    This recipe calls for dried herbs but of course use fresh if you have them.

16. 16

    This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.

* Per serving · 4 servings · Values may vary.