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Title: Linguine Con Verdure
Categories: Italian Pasta Continental
Yield: 4 Servings
| 1 | sm | Broccoli; cut into florets |
| ;, leave short | ||
| ; stems | ||
| 10 | Florets cauliflower | |
| 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; chopped | |
| 10 | Pieces dried porcini mushrooms, soak in sherry; chop | |
| 1 1/2 | lb | Fresh linguini; cooked |
| 3/4 | c | Heavy cream |
| 3/4 | c | Parmesan cheese; freshly grated |
| 1 | pn | Salt; to taste |
| 1 | pn | Fresh ground white pepper |
| 3/4 | c | Marinara sauce; (optional) |
| Dry sherry; to soak mushrooms |
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. "
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Tony Vallone of Tony's, Houston, TX
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