Simple pasta a blueprint for various dinners

This is a light meal of pasta and fresh vegetables.

Substitute any fresh vegetables you might have on hand and use this recipe as a blueprint for quantities.

HELPFUL HINTS:

• Any type of whole wheat pasta can be used.
• 2 crushed garlic cloves can be used instead of minced garlic.

Pasta Primavera

Yield 2 servings. Recipe by Linda Gassenheimer

4 ounces whole wheat linguine

2 tablespoons olive oil

1/4 cup diced red onion

1 teaspoon minced garlic

1 cup sliced red bell pepper

1 cup sliced button mushrooms

2 plum tomatoes, cut into 1 to 2-inch pieces (3/4-cups)

1/2 cup walnuts

3 scallions, sliced

1/2 cup basil leaves, torn into small pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan cheese

Bring a large saucepan filled with 3 to 4 quarts water to a boil. Stir in the linguine. Cook 8 minutes or until the pasta is tender but still firm. Add 2 tablespoons pasta water to a large bowl. Drain pasta and add to the bowl and toss with the water.

Meanwhile, heat oil in a large skillet and add the onion, garlic, red bell pepper, mushrooms and tomatoes. Saute 5 minutes.

Place walnuts in a toaster oven or under a broiler for 2 to 3 minutes. Do not let them burn.

Add the pasta to the skillet and toss well. Add the scallions, basil leaves and salt and pepper. Toss to combine. Serve on 2 dinner plates and sprinkle with Parmesan cheese and toasted walnuts.