Pasta Primavera

1 9-oz package uncooked fresh linguine
3 Tbs olive oil
1 medium red onion, thinly sliced
1/2 teaspoon finely chopped fresh garlic
2 medium yellow summer squash, halved lengthwise, sliced 1/8 inch
1 medium tomato, cubed 1/2 inch
1 medium red or green pepper, cut into 1/4 inch strips
1 pound asparagus spears, trimmed, cut into thirds
1/2 cup dry white wine
2 Tbs chopped fresh dill
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Freshly grated Parmesan cheese

1) Cook linguine according to package directions. Drain.
2) Meanwhile, in 10-inch skillet heat oil; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is crisply tender (3 to 4 minutes). Add squash, tomato, red pepper and asparagus. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes).
3) Stir in wine, dill, salt and pepper. Continue cooking, stirring occasionally, until heated through (4 to 5 minutes).
4) Serve over hot cooked linguine with 2 Tbs Parmesan cheese. Serve with additional Parmesan cheese.

Review: Somehow I managed to buy fettuccine instead of linguine. I liked it like that, though. And, I didn't remember last night that I needed dill for this recipe and used it all in last night's dish. Oops. I'm sure this dish would have been better with the dill added. It was yummy. It wasn't spectacular, but it was filling and will make a great lunch tomorrow.