Spinach Linguini with Sautéed Vegetables

Spinach Linguini with Sautéed Vegetables

Culinary Tools:

  • 4-quart Dutch Oven with Cover
  • 10-inch Gourmet Skillet
  • Chef’s Knife
  • Bamboo Cutting Board
  • Senior Colander


  • 1 pound spinach linguine
  • 2 tablespoons olive oil
  • 1 cup yellow squash, julienned
  • 1 cup zucchini, julienned
  • ½ cup red onion, julienned
  • ½ cup red bell pepper, julienned
  • ½ cup green bell pepper, julienned
  • Salt and black pepper to taste
  • Pinch of oregano

Pasta Procedure:

  • Fill 2/3 of the 4-quart Dutch Oven with water, cover with the Redy-cook® valve open and cook at medium-high heat until the valve whistles (about 7 minutes). Add pasta and cook for 8 more minutes, or until al dente; drain with the Senior Colander.

Sautéed Vegetable Procedure:

  • In the 10-inch Gourmet Skillet, add olive oil and preheat at medium-high heat for about 3 minutes.
  • Add the vegetables, salt and pepper to taste, and sauté at medium-high heat for 3 minutes.

Serve over pasta, with a pinch of oregano.