Linguine With Spring Vegetables
Ingredients
- 1 tablespoon unsalted butter ⓘ
- 2 tablespoons olive oil ⓘ
- 2 cloves garlic, minced ⓘ
- 2 shallots, sliced ⓘ
- 1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched ⓘ
- 1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender ⓘ
- 1/2 pound broccoli, cut into 1/2-inch pieces and blanched ⓘ
- 1 cup peas
- 1 cup creme fraiche ⓘ
- 1 pound fresh linguine ⓘ
- 1 cup basil leaves, snipped
- Coarse salt and freshly ground pepper to taste ⓘ
- Freshly grated Parmesan cheese ⓘ
Instructions
- Put six quarts salted water on to boil for linguine.
- Meanwhile, melt butter with olive oil in large frying pan.
- Add garlic and shallots and cook until soft.
- Add vegetables and saute for a minute.
- Add creme fraiche and cook until sauce is thickened.
- Meanwhile, cook the linguine until al dente (it will take only a few minutes).
- Drain and place in serving bowl.
- Add vegetables and basil and toss.
- Season to taste.
- Sprinkle with a couple of tablespoons of Parmesan cheese and toss further.
- Serve more Parmesan cheese separately.
Nutrition & Diet Analysis (per serving)
780
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).