Free Recipe Linguine Con Verdure

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Linguine Con Verdure Recipe

1 sm Broccoli, cut into florets
Leave short stems
10 Florets
14 Asparagus tips
1/2 c Sliced black olives
1 c Fresh or frozen peas
12 tb Butter
1 pn Nutmeg
4 Fresh basil leaves –
10 Pieces dried porcini
Mushrooms – soak in sherry;
1-1/2 lb Fresh linguini – cooked
3/4 c Heavy cream
3/4 c Parmesan cheese – freshly
1 pn Salt – to taste
1 pn Fresh ground white pepper
3/4 c Marinara sauce –
Dry sherry – to soak

Linguine Con Verdure Preparation

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:

Cooking Temperature:

Recipe Serves: 4

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