• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Linguine Con Verdure

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 1 sm Broccoli, cut into florets
  • Leave short stems
  • 10 Florets
  • 14 Asparagus tips
  • 1/2 c Sliced black olives
  • 1 c Fresh or frozen peas
  • 12 tb Butter
  • 1 pn Nutmeg
  • 4 Fresh basil leaves --
  • Chopped
  • 10 Pieces dried porcini
  • Mushrooms -- soak in sherry;
  • Chop
  • 1 1/2 lb Fresh linguini -- cooked
  • 3/4 c Heavy cream
  • 3/4 c Parmesan cheese -- freshly
  • Grated
  • 1 pn Salt -- to taste
  • 1 pn Fresh ground white pepper
  • 3/4 c Marinara sauce --
  • (optional)
  • Dry sherry -- to soak
  • Mushrooms
  • Cauliflower


STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.

STEP TWO: Cook vegetables in salted boiling water for 3 to 5 minutes (only
cook peas 1-1/2 minutes, no more). Drain and run under cold water. When
cool, cut vegetables, except peas and olives of course, into 1-1/2-inch
pieces. STEP THREE: In a saucepan, add 8-1/2 tablespoons butter, add the
mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and
cook another 5 minutes, stirring occasionally. Add the cream, a pinch of
salt, and a generous dash of pepper and bring to a simmer for 3 minutes.
STEP FOUR: Melt the remaining butter and toss the freshly cooked and
drained al dente linguine in the butter until well-coated. Add the
vegetable cream mixture and toss well. Add 1/2 the cheese and toss again.
Serve immediately with a dash of pepper on top and grated Parmesan to the
side. For a tasty and colorful variation, spoon a dollop of hot marinara
sauce on the top. Tony Vallone writes of this recipe: "This pasta with
vegetable dish is many times an icebox-cleaning dish at our house, with
endless variations."

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