CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
1 |
sm |
Broccoli, cut into florets |
|
|
Leave short stems |
10 |
|
Florets |
14 |
|
Asparagus tips |
1/2 |
c |
Sliced black olives |
1 |
c |
Fresh or frozen peas |
12 |
tb |
Butter |
1 |
pn |
Nutmeg |
4 |
|
Fresh basil leaves — |
|
|
Chopped |
10 |
|
Pieces dried porcini |
|
|
Mushrooms — soak in sherry; |
|
|
Chop |
1 1/2 |
lb |
Fresh linguini — cooked |
3/4 |
c |
Heavy cream |
3/4 |
c |
Parmesan cheese — freshly |
|
|
Grated |
1 |
pn |
Salt — to taste |
1 |
pn |
Fresh ground white pepper |
3/4 |
c |
Marinara sauce — |
|
|
(optional) |
|
|
Dry sherry — to soak |
|
|
Mushrooms |
|
|
Cauliflower |
INSTRUCTIONS
STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.
STEP TWO: Cook vegetables in salted boiling water for 3 to 5 minutes (only
cook peas 1-1/2 minutes, no more). Drain and run under cold water. When
cool, cut vegetables, except peas and olives of course, into 1-1/2-inch
pieces. STEP THREE: In a saucepan, add 8-1/2 tablespoons butter, add the
mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and
cook another 5 minutes, stirring occasionally. Add the cream, a pinch of
salt, and a generous dash of pepper and bring to a simmer for 3 minutes.
STEP FOUR: Melt the remaining butter and toss the freshly cooked and
drained al dente linguine in the butter until well-coated. Add the
vegetable cream mixture and toss well. Add 1/2 the cheese and toss again.
Serve immediately with a dash of pepper on top and grated Parmesan to the
side. For a tasty and colorful variation, spoon a dollop of hot marinara
sauce on the top. Tony Vallone writes of this recipe: "This pasta with
vegetable dish is many times an icebox-cleaning dish at our house, with
endless variations."
Recipe By : Tony Vallone of Tony's, Houston, TX
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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