 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Rower Ruth Davidon captures the season's freshness in her Arlington, Virginia, kitchen with this vegetable-packed dish. Ingredients:
3 quarts water |
1 cup sliced carrot |
1 cup dried tomatoes, cut into fourths |
1 (16-ounce) package linguine |
2 yellow squash, cut into thin strips |
1 red bell pepper, cut into thin strips |
1/3 cup ruth's pesto |
pine nuts |
Directions:
1. Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well, and stir in 1/3 cup Ruth's Pesto. Sprinkle with pine nuts, and serve immediately.
|
|