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August 2, 2011
Linguine alla Primavera
Homestyle Pasta
Prep time:
20 minutescooking time:
15 minutes“With seven different vegetables in Grandma’s primavera, Grandpa called it a ‘garden on a plate.’”
Ingredients
Serves 4
- 8 ounces linguine
- 1 tablespoon butter
- 2 green onions, sliced
- 1 clove garlic, minced
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 2 1/2 cups fresh snow peas
- 4 to 8 asparagus spears, cut into 2-inch pieces
- 1 medium red bell pepper, cut into thin strips
- 1/2 cup milk
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon black pepper
- 1/3 cup freshly grated Parmesan cheese
Directions
1
Cook linguine according to package directions. Drain and set aside; keep warm.
2
Melt butter in a large nonstick skillet. Add green onions and garlic; cook over medium heat until softened. Add sliced mushrooms and broccoli. Cover. Cook until mushrooms are tender, about 3 minutes.
3
Add snow peas, asparagus, bell pepper, milk, tarragon and black pepper. Cook and stir until vegetables are crisp-tender and lightly coated with butter. Remove skillet from heat. Stir in Parmesan; toss to coat evenly. Toss vegetables with hot cooked linguine.
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Grandma's Secret Trick
Grandma's Secret Trick
Fresh snow peas, also called "Chinese snow peas," are available year-round, but Grandma preferred to cook with them in the spring. She carefully selected peas with bright green, crisp pods, avoiding any that were limp or broken. And when it came to cooking snow peas, Grandma knew that they only needed a brief heating to heighten their color and flavor.
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