LINGUINE ALFREDO WITH GARDEN VEGETABLES

1 tablespoon extra-virgin olive oil
1/4 teaspoon jalapeño or serrano pepper — seeded and minced (use 1/2 teaspoon if you like it a little hotter)
1 small sweet red pepper — seeded and thinly sliced
2 small yellow summer squashes — halved lengthwise and thinly sliced diagonally (2 cups)
8 ounces linguine
1/2 cup canned evaporated skim milk
1/2 teaspoon salt
freshly ground pepper
1 1/2 cups broccoli tops — chopped, but not too small
1 cup fresh snow peas (optional)
1/2 teaspoon grated lemon rind
1/3 cup freshly grated Parmesan or Romano cheese (I use Pecorino Romano for more flavor)
1/3 cup fresh basil — sliced (cut with scissors) or chopped Italian parsley. During winter months when fresh herbs are not available, use fresh parsley instead.

Put water on to boil for the pasta.

Sauté the garlic and hot pepper in the oil for about 30 seconds. Add the red pepper and summer squash. Sauté on medium-high heat about 2 - 2 1/2 minutes, stirring often.

Meanwhile put linguine in boiling water to cook. To the pepper/squash mixture add the evaporated milk, salt, and pepper and let it cook a minute or so.

Add the broccoli and snow peas and simmer on medium heat until the vegetables are just done but crisp (about 1 1/2 minutes).

Drain the linguine when done, and in a large bowl toss the linguine, vegetables, lemon rind, cheese, and finally basil. Serve topped with extra cheese if desired.

Source: Natural Kitchen/Anne Vassal