Hello everyone. Happy Tuesday. I wanted to share a vegetarian dish that's not only delicious but it's so packed with lots of good stuff, your body will thank you for it. It's Linguini with vegetables and it's very easy to make. I used whole grain pasta for the extra fiber and I also used organic ingredients where I could. Try it... you'll like it.
Linguini with Vegetables
Salt
12 ounces linguine or other long pasta
2 Tbs. olive oil
2 medium carrots, diced
Ground black pepper
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3/4 tsp. dried thyme leaves
1 and a 1/2 cups dry white whine
1 cup low-sodium chicken broth
1 cup broccoli
3/4 cups frozen peas
2 tsp. zest and 2 Tbs. juice from 1 lemon
2 Tbs. unsalted butter
1/2 cup grated parmesan cheese,
plus more for sprinkling
Bring a large pot of salted water to boil; add pasta and cook, stirring occasionally until
just tender. Drain, reserving about 1/2 cup of the cooking liquid, and return to pot.
Meanwhile, heat oil in a deep skillet over medium-high heat. Add garlic and carrots;
saute, seasoning lightly with salt and pepper, until soft, about 5 minutes. Add garlic, pepper
flakes and thyme; continue to cook until fragrant, about 1 minute. Add wine and broth. Simmer
to blend flavors, 3 to 5 minutes. Reduce heat to low, add broccoli and peas, cover and cook
until broccoli is tender-crisp, 3 to 4 minutes. Add sauce to pasta along with lemon zest and
juice, butter, Parmesan and a little pasta water if needed to moisten; to moisten; toss to coat.
Adjust seasonings and serve, sprinkling each with more cheese.
Note: For those of you that like onions, feel free to use 1 large onion, diced. Also, if you
want less of a bite, use less garlic.
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Well, it's supposed to rain again so have a great rainy day, everyone. Stay dry and God bless you.
