| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Dried Italian linguine |
| 2 | c | Broccoli florets |
| 1/4 | lb | Green beans trimmed; and cut into 1 inch |
| 1/4 | lb | Sugar snap peas or snow peas; stems removed |
| 1/4 | lb | Aspargus; split lengthwise, and cut in half |
| 2 | tb | Minced fresh dill |
| 2 | tb | Finely minced garlic |
| 1/4 | c | Finely chopped scallions; green part only |
| 1/4 | ts | Red pepper flakes |
| 1 | ts | Olive oil |
| Salt | ||
| Pepper |
INSTRUCTIONS
Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes until al dente. Meanwhile, stem the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes. Remove the broccoli and beans and set aside. ADD the peas and aspargus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the others vegetables. Reserve the steaming broth. Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions, pepper, oil,and 1/2 to 3/4 cup reserved steaming broth and heat over medium heat for 1 to 2 minutes, stirring to coat throughly. Season to taste with salt and pepper and serve immediately. Note: This pasta dish is a standard at our house- althrough perhaps I should call it a vegetable dish: It's loaded with wounderful fresh veggies! I vary the green vegetables according to the season and it never becomes boring. Posted to MM-Recipes Digest by Cozinha@aol.com on Sep 4, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”