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Spicy Garden-Lover's Pasta

If you're looking for a hot and filling meal that feels like comfort food, this is a super-healthy and flavor-filled dish, in which you can add just about everything but the kitchen sink!

This dish started one afternoon when I was craving a good, hot lunch without a lot of fanfare to create it. I had some leftover cooked linguine in the fridge, along with a couple containers of chopped red onions and diced tomatoes. I also had some sliced baby bellas and a zucchini squash that were calling my name. Having things pre-diced/chopped/sliced in the refrigerator always makes meal prep quick and easy when you're hungry. Also, I like to keep a few small herb plants within reach in my kitchen and front-door herb garden. Plucking some leaves from my basil plants proved to be the finishing touch on this dish. If you don't have fresh herbs handy, don't fret. A sprinkle of dry herbs works too.


- 1/2 lb linguine, cooked per package instructions and drained

- 1/2 to 3/4 cup vegetable stock or broth (enough to sautee ingredients without sticking)

- 1/4 cup red or yellow onion, diced

- 1/4 tsp seasoning salt

- 1/8 tsp cayenne pepper

- 1/4 tsp garlic powder

- 1 1/2 tsp lemon juice

- 2 cups baby bella mushrooms, sliced

- 1/2 cup fresh tomato, diced

- 1/2 zucchini, sliced

- 1 cup sweet peas, fresh or frozen (steam them in microwave for 2 minutes if frozen)

- 1/4 cup raw cashews

- 10 to 12 fresh basil leaves, cut or torn into small pieces


  1. Cook the linguine per package instructions, drain and set aside.

  2. In a large skillet, heat the vegetable stock and add the onions, seasoning salt, cayenne and garlic powder.

  3. Sautee the onions for 2 minutes, tossing to mix them with the seasonings.

  4. Add mushrooms, tomatoes, zucchini, peas and cashews. Simmer over low heat for 5 minutes, tossing ingredients to coat well.

  5. Stir in the linguine. Add a small amount of veggie stock if it seems too dry, and toss all ingredients to mix well. Simmer for another 1 to 2 minutes, and remove from heat.

  6. Add any additional seasoning to taste, and serve in shallow bowls with a sprinkle of fresh basil leaves over each dish.



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