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Linguine With Vegetables

Western.Chefs's picture
Try this Linguine With Vegetables. An easily prepared recipe, this Linguine With Vegetables is a side dish that you will always love to include in your menu.
  Broccoli 1 Bunch (100 gm) (Small)
  Carrots 2 Medium
  Zucchini 1 Medium
  Mushrooms 1⁄4 Pound
  Tomato 1 Medium
  Garlic 1 Clove (5 gm)
  Olive oil/Salad oil 1 Tablespoon
  Frozen peas 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Cracked pepper 1⁄4 Teaspoon
  Salt To Taste
  Linguine 8 Ounce (1 Package)
  Heavy cream/Whipping cream 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon

1. Cut broccoli into 2" by 1" pieces. Cut carrots into 3-inch-long matchstick-thin strips. Cut zucchini lengthwise in half, then crosswise into 1/2-inch slices. Cut each mushroom in half. Cut tomato into thin wedges. Mince garlic.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot olive or salad oil, cook broccoli and carrots, stirring frequently, until tender-crisp, about 10 minutes. With slotted spoon, remove vegetables to bowl; set aside.
3. In same skillet over medium heat, in 2 more tablespoons hot olive oil, cook zucchini, mushrooms, and garlic, stirring frequently, until lightly browned, about 5 minutes. Return broccoli mixture to skillet; add tomato, frozen peas, parsley, water, pepper, and 1 1/2 teaspoons salt; heat through, stirring. Keep warm.
4. Meanwhile, in saucepot, prepare linguine as label directs; drain. Return linguine to sauce pot; add heavy cream, butter or margarine, and vegetables; gently toss until well mixed. Add salt to taste.

Recipe Summary

Side Dish

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Linguine With Vegetables Recipe