Ingredients
1 cup quartered asparagus
1 zucchini
1 yellow squash
1/2 tbsp olive oil
1/2 white onion
1 clove minced garlic
portobello mushroom slices
cherry tomatoes
salt and pepper
cooked linguine
Le Sauce & Co. White Wine Lemon Garlic
1 tbsp lemon zest
crumbled goat cheese
fresh parsley
can substitute goat cheese with feta or shaved parmigiana
Preparation
sauté quartered asparagus, zucchini, and yellow squash in olive oil
add chopped white onion and minced garlic
once asparagus is cooked to desired tenderness, add portobello mushroom slices and cherry tomatoes
season to taste with salt and pepper
when all veggies are cooked to desired softness, mix in cooked linguine
add Le Sauce & Co. White Wine Lemon Garlic sauce packet and toss to coat evenly
top with lemon zest, crumbled goat cheese, and fresh parsley