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Ingredientes
- 1 sm broccoli, cut into florets, leave short stems
- 10 x florets cauliflower
- 14 x asparagus tips
- 1/2 c. sliced black olives
- 1 c. fresh or possibly frzn peas
- 12 Tbsp. butter
- 1 pch nutmeg
- 4 x fresh basil leaves, minced
- 10 piece dry 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 pch salt, to taste
- 1 pch fresh grnd white pepper
- 3/4 c. marinara sauce, (optional) dry sherry, to soak mushrooms
Direcciones
- STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.
- STEP TWO: Cook vegetables in salted boiling water for 3 to 5 min (only cook peas 1-1/2 min, no more). Drain and run under cool water. When cold, cut vegetables, except peas and olives of course, into 1-1/2-inch pcs.
- STEP THREE: In a saucepan, add in 8-1/2 Tbsp. butter, add in the mushrooms, herbs, and spices and cook for 5 min. Add in the vegetables and cook another 5 min, stirring occasionally. Add in the cream, a healthy pinch of salt, and a generous dash of pepper and bring to a simmer for 3 min. STEP FOUR: Heat the remaining butter and toss the freshly cooked and liquid removed al dente linguine in the butter till well-coated. Add in the vegetable cream mix and toss well. Add in 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 warm 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 1406 | |
| Calories from Fat 704 | 50% |
| Total Fat 79.58g | 99% |
| Saturated Fat 35.14g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 800mg | 33% |
| Potassium 787mg | 22% |
| Total Carbs 140.39g | 37% |
| Dietary Fiber 8.9g | 30% |
| Sugars 11.05g | 7% |
| Protein 33.37g | 53% |
