Linguine with Vegetables and Wine Sauce
A fast, healthy, and super-delicious weeknight dinner. Ingredients below are for 2 large or 4 modest servings.
Servings: 4
Ingredients
For the pasta:
- 8 ounces linguine, cooked in boiling, salted water just to the "al dente" stage -- about 9 minutes
For the vegetables:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon garlic paste
- 1 red onion, thinly sliced into half-moons
- 1 yellow squash, cut lengthwise in half and thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 tomato, deseeded, and cut into 1/2-inch pieces
- Salt and pepper to taste
- Crushed red chili flakes -- a dash or more, to taste
- 1/2 cup dry white wine or dry white vermouth
For serving:
- Shredded smoked mozzarella -- a handful for each serving
- Chopped or torn fresh basil leaves -- a sprinkling for each serving
Instructions
- In a large pot of boiling, heavily-salted water, cook the linguine just to the al dente stage -- usually 9 minutes. Drain and divide among plates.
- While the pasta is cooking, heat the butter and oil in a skillet over medium heat. When the butter melts, add the garlic paste, onion, squash, bell pepper, and tomato. Toss to coat. Then stir in the salt, pepper, and chili flakes. Cover the skillet, lower the heat, and let cook just until the vegetables are tender-crisp -- about 5 minutes.
- Add the wine to the skillet. Then increase the heat, and let the wine boil for 1 minute. Remove from heat.
- Top the pasta with the vegetable mixture, and garnish with the smoked mozzarella and fresh basil. Serve and enjoy!