| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Bunch Fresh Broccoli, |
|
|
Broken Into Flowerets |
| 4 |
|
Carrots Cut Into Small |
|
|
Pieces |
| 1/4 |
c |
Olive Oil |
| 2 |
md |
Onions Diced |
| 1 |
pt |
Fresh Mushrooms, Sliced |
| 3 |
md |
Zucchini, Sliced |
| 2 |
lb |
Linguini |
| 2 |
cl |
Minced Garlic |
|
|
Pepper |
|
|
Minced Parsly To Taste |
|
|
Olive Oil and Oleo for |
|
|
Tossing |
| 1 |
lb |
Linguine |
INSTRUCTIONS
1. in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil. Blanch
the Carrots and Broccoli for 2 To 3 Minutes. Drain and Save the Water.
2. Heat Oil in a Large Skillet and Quickly Saute the Onions, Mushrooms
and Zucchini.
3. in a Large Pot, With the Water from the Vegetables, Cook the Linguini
for About 7 To 8 Minutes until AL Dente (Firm).
4. Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add minced
Garlic (Use More Oil If Needed). Combine All the Vegetables and Saute until
Very Hot.
5. Gently Mix the Vegetables and Season With Pepper and Minced Garlic.
6. Drain the Linguini and Toss in Olive Oil and Oleo.
7. Mix the Linguini With the Vegetables and Serve Immediately While Hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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