Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Dried Italian linguine |
| 2 cups | Broccoli florets |
| ¼ pounds | Green beans trimmed; and cut into 1 inch |
| ¼ pounds | Sugar snap peas or snow peas; stems removed |
| ¼ pounds | Aspargus; split lengthwise, and cut in half |
| 2 tablespoons | Minced fresh dill |
| 2 tablespoons | Finely minced garlic |
| ¼ cup | Finely chopped scallions; green part only |
| ¼ teaspoon | Red pepper flakes |
| 1 teaspoon | Olive oil |
| \N \N | Salt |
| \N \N | Pepper |
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 ½ to ¾ 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@... on Sep 4, 1998, converted by MM_Buster v2.0l.