Colorful Vegetable Linguine

Sometimes I look into my fridge and I say to my husband, "babe, there's nothing to eat".  He's such a good sport, he just laughs with me.  The fridge can be full of things, but in my head none of it is coming together for a meal.  This was one of those cases.  I started pulling vegetable and pasta out, put I didn't want a traditional marinara sauce. This actually turned out really neat, the tomatoes let out their juices and made a light sauce, the veggies were awesome.....definitely worth a try!

Colorful Vegetable Linguine
1/2 package Quinoa Harvest Linguine
1 medium-large Tomato
1/2 cup Sweet Corn Kernels
1 medium Zucchini - sliced into thick rounds, then quartered
1 Scallion - sliced into medium rounds
1 slice Red Cabbage - chopped into smaller 1 inch pieces
1 teaspoon Herb Stop Roasted Garlic Granules
1 teaspoon Herb Stop Sprinkle and Rub
1/2 teaspoon Parsley Flakes
1/2 tablespoon Olive Oil
Grapeseed Oil

Cook pasta according to directions.  While pasta is cooking prepare the vegetables.  In a large frying pan, add enough grapeseed oil to sautee the vegetables - about 1/2 tablespoon.  Add Garlic, Sprinkle & Rub, Parsley.  Over medium high heat, heat the oil.  Once the oil is warm add scallion and sautee until the scent comes out.  Add the corn, zucchini and cabbage and sautee until well coated in the herbs.  Reduce heat to medium low and add tomatoes. Cover.  Stirring frequently, allow to cook for about 5-10 minutes until the tomatoes have release their juices and zucchini is cooked, but not mushy.

Toss cooked linguine in olive oil.  Add noodles to the vegetable mixture.  Toss until well coated and serve nice and hot.

As a side dish I made some wedge fries and had some organic ketchup.  How yummy!

beautiful array of colors

ready to eat!