Yield: 1 Servings
|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|
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.