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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of my favorite recipes from college. Even my meat-and-potatoes boyfriend likes this - he actually requests it for dinner. Don't be scared off by the number of ingredients and steps. This really only takes a little longer then boiling the pasta. 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 |
Directions:
1. 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.).
2. Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
3. While the linguine is cooking:.
4. In a very large saucepan, sauté the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
5. Stir in the basil and mushrooms, and cook an additional 2 minutes.
6. Stir in parsley, salt and pepper to taste.
7. Add the butter and cook until melted.
8. Add the milk and cheese; blend well.
9. Raise the heat and let the mixture reduce by about one third.
10. Add the linguine and steamed vegetables; toss to combine.
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