10m
PREP TIME
20m
COOK TIME
17
INGREDIENTS
Ingredients
- Vegetable stock
- Water
- Grapeseed oil
- Linguine noodles
- McCormick® Sea Salt Grinder
- McCormick® Garlic Powder
- Garlic cloves, crushed or chopped
- Red bell pepper, seeded and chopped
- White mushrooms, sliced
- Yellow squash, chopped
- Zucchini, chopped
- McCormick® Salt Free Garlic and Herb Seasoning
- McCormick® Basil Leaves
- McCormick® Oregano Leaves
- Baby spinach leaves
- Lemon wedges
- McCormick® Black Pepper Grinder
INSTRUCTIONS
- 1 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.
- 2 Heat a splash of grapeseed oil in a large sauté pan. Add garlic and veggies, except spinach. Stir in garlic powder (I 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.
- 3 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!
- 4 Serve on your favorite plate with a squeeze of fresh lemon juice over top. Sprinkle with salt, pepper and oregano, to taste. Then, honey, eat good and enjoy!
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
