Pasta Primavera Verde Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Dried Italian linguine,
2 cup: Broccoli florets,
1/4 lbs: Green beans trimmed, and cut into 1 inch
1/4 lbs: Sugar snap peas or snow peas, stems removed
1/4 lbs: Aspargus, split lengthwise, and cut in half
2 tbsp: Minced fresh dill,
2 tbsp: Finely minced garlic,
1/4 cup: Finely chopped scallions, green part only
1/4 tsp: Red pepper flakes,
1 tsp: Olive oil,
Salt,
Pepper,
Directions:
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 1/2 to 3/4 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: Its 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@aol.com on Sep 4, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
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 1/2 to 3/4 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: Its 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@aol.com on Sep 4, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
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