Linguine & Vegetables
1 Tbs olive oil
16 oz pkg linguine pasta, uncooked and broken up
1/2 c Onion, finely chopped
2 cloves garlic, minced
1 Tbs Italian seasoning
salt and pepper to taste
2 - 14 oz cans vegetable broth, divided
14 1/2 oz can Italian-seasoned diced tomatoes, drained
16 oz pkg frozen Italian-blend vegetables
4 oz can button mushrooms, drained
Garnish: grated Parmesan cheese
Heat oil in a large skillet over medium heat. Add uncooked linguine; cook and stir until golden.
Add onion, garlic and seasonings; simmer for about 5 minutes. Stir in one can broth and simmer until linguine is tender, adding the other can as needed. Add all vegetables; simmer until vegetables are tender. Drain; sprinkle with cheese before serving. Serves 6-8. Best served warm.
Can also use whole-wheat pasta -- an option with more fiber.