This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall