Serves: 2
Total Calories: 529

1/2 pound organic baby spinach
1/2 pound assorted summer squash (zucchini, yellow, crockneck, patty pan)
1/4 pound portobello mushrooms sliced
4 cloves garlic put through a garlic press (try big chunks of elephant garlic)
6 shallots peeled and sliced
1 1/2 cups assorted bell peppers (yellow, green, red, orange) chopped
1 cup fresh basil leaves chopped
3 sprigs fresh oregano leaves stripped from stem
1 large tomato chopped
1 tablespoon organic extra virgin olive oil
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 pound whole grain linguini noodle
1 teaspoon salt
2 tablespoons Parmesan cheese grated

1. In a large wok, lightly sauté all vegetables and herbs, tossing frequently until mixed, coated with oil, and almost cooked. Spinach and herbs should be softer.
2. Add wine and heat until it bubbles; turn down the heat, and let vegetables and wine simmer until vegetables are tender, but still crisp.
3. Meanwhile, bring a pot of salted water to boil, add linguini, and cook according to package directions.
4. When linguini is done al dente, drain and add it to the vegetable sauté without rinsing. The linguini will soak up the juices, making it more flavorful.
5. Top each of two portions with half of the grated cheese and serve.

Nutritional Facts:

Serves: 2
Total Calories: 529
Calories from Fat: 107

More Recipes from the 7 Color Cuisine Cookbook:
Pantry Makeover
Cold Pantry
Freezer
Dry Pantry
A Doctor's Conundrum
Linguini with Vegetable Saute
Wet or Liquid Pantry