Linguine with Fresh Vegetables and Herbs

  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 4

Ingredients

8
oz. uncooked linguine
4
tablespoons olive or vegetable oil
1
cup thinly sliced carrots
1
medium zucchini, halved lengthwise, thinly sliced
3
tomatoes, seeded, finely chopped
1
tablespoon chopped fresh basil
2
teaspoons chopped fresh oregano
2
teaspoons chopped fresh marjoram
1
teaspoon chopped fresh thyme
1/2
teaspoon salt
1/4
teaspoon pepper
4
oz. fresh mozzarella cheese, diced

Steps

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  • 1
    In large saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
  • 2
    Meanwhile, heat 3 tablespoons of the oil in large skillet or wok over medium-high heat until hot. Add carrots; cook and stir 2 minutes.
  • 3
    Add zucchini; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Add all remaining ingredients except cheese; cook and stir until thoroughly heated.
  • 4
    Add remaining 1 tablespoon oil to cooked linguine; toss to coat. Add linguine and cheese to vegetable mixture; toss gently to combine.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
460
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
5g
25%
Cholesterol
15mg
5%
Sodium
440mg
18%
Total Carbohydrate
53g
18%
Dietary Fiber
4g
16%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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