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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe given to me by my best friend in high school's mom, who was Italian. Ingredients:
2 carrots, medium, scraped and cut into thin strips |
1 cup broccoli floret |
1/2 cup frozen english peas |
1 small sweet red pepper, cut into thin strips |
1 small sweet green pepper, cut into thin strips |
3 tablespoons olive oil |
1/2 lb fresh asparagus tips |
2 medium zucchini, sliced into 1/4 inch slices |
4 roma tomatoes, chopped |
1 (12 ounce) package linguine or 1 (12 ounce) package fettuccine pasta |
1/2 cup grated parmesan cheese |
1/4 cup fresh parsley, chopped |
1/4 cup olive oil |
2 1/2 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon white pepper, ground |
Directions:
1. Place water on to boil for pasta - add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions.
2. Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
3. Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.
4. Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.
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