Linguini with Vegetables Recipe

In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.

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. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced about 5 to 10 minutes.

Toss cooked and drained pasta with sauteed vegetables and serve.