Veggie Linguine

INGREDIENTS

Vegetable stock

Grapeseed oil

Linguine noodles

Sea Salt

Garlic Powder

Garlic cloves, crushed or chopped

Red bell pepper, seeded and chopped

White mushrooms, sliced

Yellow squash, chopped

Zucchini, chopped

Salt Free Garlic and Herb Seasoning

Basil Leaves

Oregano Leaves

Baby spinach leaves 

Lemon wedges

Black Pepper Grinder

INSTRUCTIONS

Mix enough veggie stock and water to cook noodles in a large saucepan. Add a dash of grapeseed oil and a pinch of salt and garlic powder. Bring to a boil and cook noodles about 10 minutes or until you like the texture. Drain well and set aside.

Heat a splash of grapeseed oil in a large sauté pan. Add garlic and veggies, except spinach. Stir in garlic powder (1 add a lot), garlic & herb seasoning (I add a lot of this, too), and a few shakes of basil and oregano. Sauté a few minutes while stirring.

Once the veggies are softened, stir in the spinach. Sprinkle with a little more garlic & herb seasoning, if you'd like, tossing to mix. Add cooked noodles, along with a splash of veggie stock, a bit more oil and another sprinkle of garlic powder, basil and oregano. Sauté for about 2 more minutes, and then it's ready!

Serve on your favorite plate with a squeeze of fresh lemon juice over top. Sprinkle with salt, pepper and oregano, to taste.