Recipe: Pasta, Peppers, and Pine Nuts

PASTA, PEPPERS, AND PINE NUTS

8 ounces refrigerated fresh herb or plain linguine, uncooked
2 tablespoons butter
1/2 teaspoon finely chopped fresh garlic
1 medium onion, chopped
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 (7 oz.) jar roasted red peppers, sliced into strips
4 ounces (1 cup) Gorgonzola or blue cheese, crumbled
1 to 2 tablespoons pine nuts, toasted (1 to 2)

Cook linguine according to package directions. Rinse with hot water; drain.

Meanwhile, in 10-inch skillet melt butter until sizzling; stir in garlic. Add onion, summer squash and zucchini. Cook over medium high heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Stir in roasted peppers.

Toss vegetable mixture, pasta, and cheese together. Place in a serving bowl and sprinkle with pine nuts.

Servings: 4
Source: Land O Lakes Easy Family Suppers