Vegetable Linguine
Ingredients
- 1 bunch fresh broccoli, washed and cut into bite sized pieces ⓘ
- 1 small zucchini, washed and cut into bite sized pieces ⓘ
- 1 lb fresh asparagus, washed and cut into bite sized pieces ⓘ
- 1 lb linguine ⓘ
- 1/2 lb cherry tomatoes, halved ⓘ
- 1/4 cup olive oil ⓘ
- 1/4 cup fresh basil, chopped
- 1/2 lb mushroom, sliced ⓘ
- 1/4 cup flat leaf parsley, chopped
- salt ⓘ
- fresh ground black pepper
- 4 tablespoons butter ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup grated parmesan cheese ⓘ
Instructions
- Steam the broccoli, zucchini, and asparagus until tender. (I do this in the microwave by putting them in a large glass bowl with ~ 1/4 cup of water, covering with plastic wrap, and cooking for about 5 minutes on high.).
- Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
- While the linguine is cooking:
- In a very large saucepan, saute the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
- Stir in the basil and mushrooms, and cook an additional 2 minutes.
- Stir in parsley, salt and pepper to taste.
- Add the butter and cook until melted.
- Add the milk and cheese; blend well.
- Raise the heat and let the mixture reduce by about one third.
- Add the linguine and steamed vegetables; toss to combine.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).