Linguini with Vegetables

Ingredients

• 2  carrots sliced thin
• 4 cloves garlic crushed
• 1 tablespoon juice of lemon 
• 3 tablespoons olive oil 
• 0.5  onion sliced
• 1 pound linguini pasta 
• 1  bell pepper red thinly sliced
• 1 tablespoon herb and spice blend salt-free
• 0.3 cup white wine 
• 1  baby squash yellow thinly sliced
• 1 small zucchini thinly sliced

Equipment

• frying pan
• pot

Directions

1. In a large pot with boiling salted water cook linguini pasta until al dente.
2. Drain well.
3. Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently.
4. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
5. Toss cooked and drained pasta with sauteed vegetables and serve.