Linguine con verdure

Yield: 4 Servings

Measure 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

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:

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