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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pasta with Spring Vegetables Recipe

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This recipe for Pasta with Spring Vegetables is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb linguini
8 oz mixed mushrooms sliced
1 bunch asparagus chopped
1 onion thin slice or leek
2 T oil
1 T. Butter
2 c. Broccoli chopped, steamed or cook in pasta water
1 lemon zest and juice
1/2 c. Chopped parsley
2 T. Pesto
3/4 fl frozen peas
1/4 c. Cream
1/2 to 1 c. Pasta water
1/2 c. Chicken stock
1/2 c. White wine
Crushed red pepper
1/c. Parm or Pecorino grated plus
Salt and pepper
Directions:
Directions:
Cook pasta just short of al dente; save pasta water
Saute onion, mushroom, asparagus in oil and butter, salt and pepper
Add broccoli, salt and pepper and Saute
Add water, stock, wine, lemon zest, crushed red pepper, pesto
Add pasta and cheese until liquid reduced a bit.
Add cream, parsley, peas, lemon juice.
Finish with 1 T. Butter and 2 T. Parm
Number Of Servings:
Number Of Servings:
6

 

 

 

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