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Receta Linguine Primavera Salade (Italian)

Name: Linguine Primavera Salade (Italian)
Ingredients: 1 c. broccoli flowerets (1" long); 2 sm zucchini trimmed quartered, cut crosswise into 1" pcs; 4 x asparagus spears trimmed cut into 1" pcs; 1/2 lb green beans trimmed cut into 1" pcs; 3 Tbsp. fresh chopped oregano (or possibly it. dry); 1/2 lb fresh peas shelled; 3 Tbsp. chopped fresh thyme (or possibly it. dry); 6 Tbsp. extra virgin olive oil; 2 c. mushrooms thinly sliced; 1/4 c. plus 2 Tablespoons chopped fresh parsley; 1/4 tsp crushed dry red pepper; 2 tsp chopped garlic; 5 x tomatoes medium hard ripe cut into 1 "cubes; 1/4 c. minced fresh basil (or possibly it. dry basil mixed with 2 Tablespoons fresh parsley); 1 lb linguine (preferably fresh); 1/4 c. freshly grated Parmesan cheese salt and pepper to taste; 1/4 c. toasted pine nuts

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Ingredientes

1 c. broccoli flowerets (1" long)
2 sm zucchini trimmed quartered, cut crosswise into 1" pcs
4 x asparagus spears trimmed cut into 1" pcs
1/2 lb green beans trimmed cut into 1" pcs
3 Tbsp. fresh chopped oregano (or possibly it. dry)
1/2 lb fresh peas shelled
3 Tbsp. chopped fresh thyme (or possibly it. dry)
6 Tbsp. extra virgin olive oil
2 c. mushrooms thinly sliced
1/4 c. plus 2 Tablespoons chopped fresh parsley
1/4 tsp crushed dry red pepper
2 tsp chopped garlic
5 x tomatoes medium hard ripe cut into 1 "cubes
1/4 c. minced fresh basil (or possibly it. dry basil mixed with 2 Tablespoons fresh parsley)
1 lb linguine (preferably fresh)
1/4 c. freshly grated Parmesan cheese salt and pepper to taste
1/4 c. toasted pine nuts

Direcciones

Vinaigrette Dressing: (
Makes about 3/4 c. dressing)
1/2 c. plus 1 Tablespoons extra virgin olive oil,3 TBSP plus it. white wine vinegar,1/4 teaspoon salt,freshly grnd pepper.
Whisk oil, vinegar,salt and pepper to taste in a small bowl. Set aside.
Directions:1. Make Vinaigrette dressing.
2. Steam broccoli over boiling water, covered, till crisp-tender, about 3 min. Steam zucchini till crisp-tender, about 2 min. Steam asparagus till crisp-tender, about 5 min. Sprinkle green beans with oregano and steam till beans are crisp.tender, about 8 min. SprInkle peas with thyme; steam only 3 min. Drain all vegetables; place in large bowl.
3. Heat 1 Tablespoons oil in large skillet; reduce heat to medium. Add in mushrooms, chili red peppers (crushed), and add in 1/4 c. parsley; saute/fry, stirring occasionally, 2 min. Add in to vegetables.
4. Heat 3 Tablespoons oil In same skillet; reduce to medium heat. Add in remaining garlic; saute/fry 1 minute. Add in tomatoes; cook, stirring gently for 5 min. Stir in basil. Remove from heat; set aside.
5. Heat 2 Tablespoons oil in clean, large skillet over med-high heat. Turn to medium. Add in all vegetables from bowl; saute/fry, stirring about 2 min. Transfer to large serving bowl.
6. Heat large pan of boiling, salted water to boiling. Cook linguine to Al dente (30 seconds for fresh pasta) (for dry paste, cook according to box directions). Drain in colander; rinse under cool water. Drain.
7. Pour vinaigrette dressing over vegetables in bowl; toss to coat well. Let vegetables marinate 5 min, at room temperature. Add in tomato mix, linguine, grated cheese, and salt and pepper to taste. Toss to mix well. Garnish with pine nuts and 2 Tablespoons parsley. Serve at room temperature, or possibly chill, covered, till cool.
Ethnic cooking