Linguini
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
zucchini
|
*
|
| 1 | x |
cauliflower florets
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 2 | small |
zucchini
thinly sliced |
*
|
| ½ | head |
cauliflower florets
broken into flowerets |
*
|
| 2 | tablespoons |
chicken broth
or water |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
zucchini
|
*
|
| 1 | x |
cauliflower florets
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 2 | small |
zucchini
thinly sliced |
*
|
| 0.5 | head |
cauliflower florets
broken into flowerets |
*
|
| 3E+1 | ml |
chicken broth
or water |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Cook and drain linguini well and return to cooking pan.
Add cream and butter and stir until melted and hot.
Season with salt and pepper. If desired, add zucchini-cauliflower parmesan to mix.
An extra measure of cream and/or Parmesan is delicious here.
Place zucchini slices and cauliflower in a 2 quart casserole.
Add chicken broth, salt and pepper.
Cover and microwave at high 8 minutes or until desired tenderness, stirring once.
Sprinkle with parmesan and toss to mix.
Add a little more cheese and/or cream if desired.
