Linguine con verdure
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Broccoli, cut into florets |
| Leave short stems | ||
| 10 | Florets | |
| 14 | Asparagus tips | |
| ½ | cup | Sliced black olives |
| 1 | cup | Fresh or frozen peas |
| 12 | tablespoons | Butter |
| 1 | pinch | Nutmeg |
| 4 | Fresh basil leaves -- | |
| Chopped | ||
| 10 | Pieces dried porcini | |
| Mushrooms -- soak in sherry; | ||
| Chop | ||
| 1½ | pounds | Fresh linguini -- cooked |
| ¾ | cup | Heavy cream |
| ¾ | cup | Parmesan cheese -- freshly |
| Grated | ||
| 1 | pinch | Salt -- to taste |
| 1 | pinch | Fresh ground white pepper |
| ¾ | cup | Marinara sauce -- |
| (optional) | ||
| Dry sherry -- to soak | ||
| Mushrooms | ||
| Cauliflower | ||
Directions
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 1-½ minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-½-inch pieces. STEP THREE: In a saucepan, add 8-½ 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 ½ 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