Wednesday, December 1, 2010

Linguine Rivera

I was going through the cabinet in which I keep my cookbooks to try and straighten up all my loose recipes.  I came across one that a Weight Watchers leader had shared years ago but I had never gotten around to trying. 

What I loved about this recipe is not only is it pretty heathy, it was pretty easy to make AND everyone thought it was delicious.  That makes a recipe for a recipe that will definately make a return visit to our dinner table!

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6 ounces linguine
2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
3 medium zucchini, quartered lenghtwise and thinly sliced
2 tomatoes, seeded and diced
1 Tablespoon balsmaic vinegar
1/2 teaspoon salt
4 teaspoons grated Parmesan cheese

1.  Cook the linguine according to package directions; drain.
2.  In a large nonstick pan, heat the oil.  Saute the onion and garlic until softened, about 3 minutes.  Stir in the zucchini and saute until softened, approx. 3 minutes.
3.  Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly.  (about 5 minutes). 


4.  Stir in the linguine, cook, tossing contantly until heated through. 


5.  Serve topped with cheese.

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