 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. Add a pinch of Parmesan cheese before serving, she recommends. Ingredients:
8 ounces uncooked linguine |
1 medium carrot, thinly sliced |
1/2 cup chopped onion |
1/2 cup julienned sweet red pepper |
1/2 cup julienned sweet yellow pepper |
1 medium zucchini, thinly sliced |
1 medium yellow summer squash, thinly sliced |
1 cup broccoli florets |
1 pound thin fresh asparagus, cut into 3-inch pieces |
8 ounces fresh mushrooms, sliced |
1/3 cup king arthur unbleached all-purpose flour |
2 cups cold water |
2 teaspoons chicken bouillon granules |
1/2 cup white wine or chicken broth |
1/4 teaspoon salt |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
6 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
2. In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
|
|