Ingredients
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1 cup quartered asparagus
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1 zucchini
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1 yellow squash
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1/2 tbsp olive oil
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1/2 white onion
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1 clove minced garlic
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portobello mushroom slices
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cherry tomatoes
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salt and pepper
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cooked linguine
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1 pouch Le Sauce & Co. White Wine Lemon Garlic
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1 tbsp lemon zest
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crumbled goat cheese
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fresh parsley
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can substitute goat cheese with feta or shaved parmigiana
Preparation
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sauté quartered asparagus, zucchini, and yellow squash in olive oil
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add chopped white onion and minced garlic
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once asparagus is cooked to desired tenderness, add portobello mushroom slices and cherry tomatoes
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season to taste with salt and pepper
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when all veggies are cooked to desired softness, mix in cooked linguine
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Add Le Sauce & Co. White Wine Lemon Garlic sauce packet and toss to coat evenly
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top with lemon zest, crumbled goat cheese, and fresh parsley
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