Pasta primavera verde

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.

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