Linguini With Mixed Vegetables Recipe
Ingredients
1/2 cup (125 ml) carrots, julienned
1/2 cup (125 ml) zucchini, julienned
1 lb (450 g) linguini
3 tbsp (45 ml) butter
1 garlic clove, finely sliced
1 green onion, chopped
3/4 tsp (3 ml) chopped basil
2 tsp (10 ml) chopped parsley
1 cup (250 ml) spinach
Salt and pepper
2 cups (500 ml) vegetable juice
1/4 cup (60 ml) canned tomatoes, ground
Directions
– Blanch carrots for 3 minutes in boiling salted water. Blanch zucchini for 1 minute. Drain and set aside.
– In a separate saucepan cook linguini in boiling water according to package directions. Rinse under cold running water, then drain and set aside.
– In a skillet, melt butter and cook garlic and green onion until soft. Add blanched carrots and zucchini and saute for 3 minutes. Add basil, parsley and spinach. Season with salt and pepper. Pour vegetable juice and ground tomatoes into mixture and heat. Fold in linguini.
– In a separate saucepan cook linguini in boiling water according to package directions. Rinse under cold running water, then drain and set aside.
– In a skillet, melt butter and cook garlic and green onion until soft. Add blanched carrots and zucchini and saute for 3 minutes. Add basil, parsley and spinach. Season with salt and pepper. Pour vegetable juice and ground tomatoes into mixture and heat. Fold in linguini.
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