Linguini Spring Vegetables

40 minutes Prep: 10 minutes Cook: 25 minutes

866 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	pasta, linguine
1	tablespoon	salt
10	each	mushrooms	sliced
8	each	asparagus	blanched
4	each	baby artichokes	sliced
1	each	sweet red bell pepper	sliced
6	each	onions	sliced
4	ounces	sundried tomatoes
24	each	fava beans	blanched
1/2	cup	olive oil, extra-virgin
2	tablespoons	vegetable oil
4	ounces	parmesan, parmigiano-reggiano cheese, grated

Directions

Bring 4 quarts of water to a boil with oil and salt.

Prepare all vegetables.

Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes.

Blanch each for 2 minutes and refresh in an ice bath reserve.

Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus 1/4andquot; thick.

Chop garlic fine and grate cheese.

Next heat a large sauté pan with 2 tablespoons vegetable oil over medium flame.

Add the garlic, onions, peppers and mushrooms, cook 2-3 min.

till they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often.

Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss.

Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley.

Place all in a blender and pulse until herbs are smooth.

Reserve in air tight container all ready to use.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 409g

Amount per Serving

Calories 866 41% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 2071mg	86%
Total Carbohydrate 107.0g	36%
Dietary Fiber 8.0g	33%
Sugars 14.0g
Protein 24.0g	48%