Linguine With Spring Vegetables (aicr)

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	American	Aicr9804, Pasta, Vegetables	8	Servings

INGREDIENTS

1	lb	Linguine, uncooked
1/2	c	Chopped cilantro
1/8	c	Chopped mint
1/4	c	Grated Parmesan cheese
5	T	Olive oil, divided
		Salt and pepper, to taste
1	c	Fresh peas
2		Cloves garlic, minced
1	c	Sliced spring onions
1	c	Diced yellow squash
1	c	Diced zucchini
12	oz	Can crushed tomatoes
1/2	c	Asparagus tips
1/2	c	Diced fennel bulb

INSTRUCTIONS

In a blender or food processor, puree the cilantro, mint, Parmesan
cheese and 3 tablespoons of oil. Add salt and pepper to taste. Set
aside.  *Blanch the peas in boiling water for three minutes; drain and
rinse  in cold water.  *Heat a four-quart pot over high heat. Add the
remaining 3  tablespoons of oil, garlic, and spring onions and mix
well. Add the  peas and other vegetables except the tomatoes and
continue cooking  over very high heat until the vegetables are tender.
Add the tomatoes  and season with salt and pepper. Remove the pot from
the heat. Cook  the pasta according to package directions; drain. Toss
the pasta with  the vegetables over low heat, mixing in half of the
herb pesto  mixture.  *Serve with a dollop of pesto and garnish with
Parmesan cheese and  sprigs of cilantro.  (PER PORTION: Each of the 8
servings contains 337 calories and 11  grams of fat.)
http://www.aicr.org American Institute for Cancer Research, Dept. AW,
P.O. Box 97167, Washington, DC 20090-7167: "Good Food/Good Health" is
a weekly public service. Please cite the AICR when sharing these
recipes. >Edited for MC by Pat Hanneman. kitPATh's Archive URL:
wizard.ucr.edu/~phannema  Notes: Linguine with Spring Vegetables
dazzles the eye and delights  the tastebuds with a veritable
smorgasbord of fresh produce.  Recipe by: Good Food/Good Health,
98Apr06  Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu>
on Apr  08, 1998

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