Here's a pleasing pasta dish that goes great with grilled chicken or flank steak - but it's entirely delicious to stand alone on its own as a vegetarian supper. The lightly cooked additions make a fresh-tasting sauce that dances in your mouth!
Lemon-Garlic Linguine
an original rendition by Kelly Jo Vanderstelt
1. Saute' over medium-low heat in a large skillet until slightly transparent:
- 2 Tbs. Olive Oil
- 1 large Onion, diced
- 3 Garlic Cloves, minced
2. Add and cook a couple of minutes until just soft:
- 1 medium Zucchini, sliced
- 1 Cup of fresh Mushrooms, sliced
3. Add remaining ingredients and heat through:
- 4 Roma Tomatoes, diced
- 1/4 Cup Lemon Juice, freshly squeezed
- 1 Splash of White Wine
- 1 1/2 Tsp. Salt
- 1 Tsp. dried Basil
- 1 Tsp. dried Oregano
- 1/4 Tsp. Pepper
4. Remove from heat and toss with:
- 3/4 Cup Parmesan Cheese, shredded
- 10-12 oz. Linguine, cooked and drained
Serves 4 as a main dish and 6 to 8 as a side dish.
I'm really going to have to try this one! Looks amazing!!
ReplyDeleteKristin's right, this looks great. I'm making a Lemon Pepper Chicken tomorrow on the grill. I was trying to think what to have with it. You've answered my question. Thanks Kelly Jo!
ReplyDeleteIf forgot to tell you that we LOVED the pasta. I made it that night. However, I used Fusilli as the pasta. We used the leftovers a few days later as a pasta salad by adding a quick ranch dressing to it. This will definitely become part of my repertoire.
ReplyDeleteHoly Moly this is seriously amazing and totally restaurant quality! I think I'll make the leftovers into a fritatta for breakfast. I'll be making this again and again and again...
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