Why recepie famous for?
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish.
Ingredients
8 ounces uncooked linguine1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 cup sliced green onions
1/4 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh or frozen snow peas (about 2 cups), thawed
1/4 cup dry white wine or chicken broth
1/4 cup shredded Parmesan cheese
Instructions
Cook linguine according to package directions.
Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender.
Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
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