12 ounces linguine
1/3 cup red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
2 tablespoons finely minced fresh basil
1 clove garlic, finely minced
12 ounces Kielbasa cut into 1/4-inch slices
1 large sweet red or green pepper, cut into strips
1 sweet onion, chopped
2 or 3 small zucchini thinly sliced
1. Cook linguine in boiling, salted water until al dente. Drain and set aside.
2. For dressing, combine the vinegar, sugar, mustard, basil and garlic; mix well.
3. In a medium skillet, cook kielbasa, peppers and onion until onion is tender. Add dressing and zucchini and cook an additional 2 minutes.
4. Toss with linguine and enjoy.
Based on individual serving.
Calories: 660
Total Fat: 27 g
Carbohydrates: 78 g
Protein: 25 g
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Source: mowflaherty
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