Linguine Primavera
Colorful bowl of veggies and pasta. Delicious! SKU # 02108
Ingredients
- 1 Lb. Linguine Nests 02108
- ½ Cup Cherry Tomatoes
- 1 Head of Broccoli
- 1 Red Pepper
- 1 Onion
- 2 Cloves Garlic
- 1 Yellow Squash
- ½ Cup Asparagus Tips
- 2 TBSP Butter
- 1 TBSP Vegetable Oil
- ¼ Cup White Wine
- 1 TBSP Extra Virgin Olive Oil
- 1 Bunch of Parsley chopped
- ¼ Cup Parmesan Cheese grated
- Salt & Pepper
Instructions
- Gather and prepare ingredients. Roughly chop garlic, slice cherry tomatoes in half lengthwise, slice red pepper and onion into 1/2” thick strips, slice yellow squash into ½” half-moons, remove and reserve tips of asparagus, cut small crown from broccoli.
- In a large sauté pan, heat 1 TBSP butter and 1 TBSP vegetable oil. Sauté onions and peppers for about 1 minute. Add in broccoli, asparagus tips and cook another 2 minutes. Add in squash and cherry tomatoes and cook until tomatoes and squash start to break down. Reduce heat.
- Bring a large sauce pot to a boil. Add Linguine nests to the pot and cook per instructions, about 1 minute. Remove from water and place directly into pan with cooked vegetables. Add butter and splash of white wine. Mix until butter has melted, and everything is evenly coated. Season with salt and pepper. Lightly drizzle with extra virgin olive oil.
- To plate, place desired amount of linguini on plate and evenly distribute remaining vegetables. Top with fresh parsley and freshly grated parmesan cheese. Enjoy.
Notes
- Use any fresh vegetables that are in season or that you enjoy.
- Add a splash of JGP Alfredo sauce at the end when you add the pasta to make a creamier sauce.
- Add JGP Pesto (55025) for additional flavor and color.
- You may blanch the broccoli and asparagus if pieces are larger, or you want more tender bite.
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