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| Linguine Con Verdure Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 4
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Ingredients
1 small broccoli, cut into florets
1 leave short stems
10 florets
14 asparagus tips
1/2 cup sliced black olives
1 cup fresh or frozen peas
12 tablespoon butter
1 pinch nutmeg
4 fresh basil leaves --
1 chopped
10 pieces dried porcini
1 mushrooms -- soak in sherry
1 chop
1 1/2 lb fresh linguini -- cooked
3/4 cup heavy cream
3/4 cup parmesan cheese -- freshly
1 grated
1 pinch salt -- to taste
1 pinch fresh ground white pepper
3/4 cup marinara sauce --
1 (optional)
1 dry sherry -- to soak
1 mushrooms
1 cauliflower
Cooking 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 1-1/2 minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-1/2-inch pieces. STEP THREE: In a saucepan, add 8-1/2 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 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
italian
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