Primavera Pasta Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10: Fresh mushrooms, sliced thin
2 tbsp: Unsalted butter,
3 tbsp: Fresh lemon juice,
28 ounce: Canned tomatoes, drained and
Chopped coarsely,
1: Zucchini, halved lengthwise
And sliced thin,
4: Carrots, grated
20: Pitted black olives,
1 Clove: garlic, mashed
1/3 cup: Fresh or dried basil,
Dressing:,
1 1/2 tbsp: Sugar,
1/3 cup: Red wine vinegar,
2/3 cup: Olive oil,
1/2 lbs: Linguine,
Salt and pepper to taste,
Directions:
In a skillet, cook mushrooms in butter and lemon juice over moderate
heat. In a large bowl, combine mushroom mixture with tomatoes,
zucchini, carrots, olives, garlic, basil, sugar, vinegar and oil;
stir 3 minutes. In a kettle of boiling salted water, cook linguine
for 7 minutes. Drain in colander, refresh under cold water and drain
well. Toss pasta with vegetable mixture. Add salt and pepper. Serve
at room temperature. Note: Feta cheese may be added.
Source from luhu.jp
heat. In a large bowl, combine mushroom mixture with tomatoes,
zucchini, carrots, olives, garlic, basil, sugar, vinegar and oil;
stir 3 minutes. In a kettle of boiling salted water, cook linguine
for 7 minutes. Drain in colander, refresh under cold water and drain
well. Toss pasta with vegetable mixture. Add salt and pepper. Serve
at room temperature. Note: Feta cheese may be added.
Source from luhu.jp