Linguine & Vegetables in Wine Sauce

• 1 (9 ounce) package fresh linguine
• 3 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 1 tablespoon garlic, minced
• 2 medium summer squash, halved lengthwise and sliced 1/8-inch
• 1 medium tomatoes, cubed 1/2-inch
• 1 lb asparagus spear, trimmed, cut into thirds
• 1 medium red pepper, cut into 1/4-inch strips
• 12 cup dry white wine or 12 cup chicken broth
• 2 tablespoons fresh dill weed, chopped
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 cup parmesan cheese, grated

1. Cook linguine according to package directions; drain.
2. In 10-inch skillet heat oil over medium heat (1 to 2 minutes); add onion and garlic.
3. Continue cooking, stirring until onion is tender.
4. Add squash, tomato, asparagus and red pepper.
5. Continue cooking until vegetables are crisp and tender (10 minutes).
6. Stir in wine, dill, salt and pepper.
7. Continue cooking, stirring occasionally until heated through (4 to 5 minutes).
8. Serve over linguine; Sprinkle with 1/4 cup Parmesan cheese.
9. Serve with additional Parmesan cheese.

fresh linguine, olive oil, red onion, garlic, summer, tomatoes, spear, red pepper, white wine, dill, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/linguine-vegetables-in-wine-sauce-164738 (may not work)