Linguine With Vegetables Recipe
Try this Linguine With Vegetables. An easily prepared recipe, this Linguine With Vegetables is a side dish that you will always love to include in your menu.
Ingredients
1 small bunch broccoli
2 medium-sized carrots
1 medium-sized zucchini
1/4 pound mushrooms
1 medium-sized tomato
1 garlic clove
Olive or salad oil
1/2 cup frozen peas
1/4 cup minced parsley
2 tablespoons water
1/4 teaspoon cracked pepper
Salt
1 8-ounce package linguine
1/2 cup heavy or whipping cream
3 tablespoons butter or margarine
Directions
1. Cut broccoli into 2" by 1" pieces. Cut carrots into 3-inch-long matchstick-thin strips. Cut zucchini lengthwise in half, then crosswise into 1/2-inch slices. Cut each mushroom in half. Cut tomato into thin wedges. Mince garlic.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot olive or salad oil, cook broccoli and carrots, stirring frequently, until tender-crisp, about 10 minutes. With slotted spoon, remove vegetables to bowl; set aside.
3. In same skillet over medium heat, in 2 more tablespoons hot olive oil, cook zucchini, mushrooms, and garlic, stirring frequently, until lightly browned, about 5 minutes. Return broccoli mixture to skillet; add tomato, frozen peas, parsley, water, pepper, and 1 1/2 teaspoons salt; heat through, stirring. Keep warm.
4. Meanwhile, in saucepot, prepare linguine as label directs; drain. Return linguine to sauce pot; add heavy cream, butter or margarine, and vegetables; gently toss until well mixed. Add salt to taste.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot olive or salad oil, cook broccoli and carrots, stirring frequently, until tender-crisp, about 10 minutes. With slotted spoon, remove vegetables to bowl; set aside.
3. In same skillet over medium heat, in 2 more tablespoons hot olive oil, cook zucchini, mushrooms, and garlic, stirring frequently, until lightly browned, about 5 minutes. Return broccoli mixture to skillet; add tomato, frozen peas, parsley, water, pepper, and 1 1/2 teaspoons salt; heat through, stirring. Keep warm.
4. Meanwhile, in saucepot, prepare linguine as label directs; drain. Return linguine to sauce pot; add heavy cream, butter or margarine, and vegetables; gently toss until well mixed. Add salt to taste.
