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Lombardo's Linguine Primavera




Source of Recipe


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List of Ingredients




8 oz. dried linguine
Salt
1 c. broccoli florets
1 c. cauliflower florets
1 c. carrots, slices 1/4 inch thick
1/4 c. extra-virgin olive oil
5 c. packed fresh spinach, destemmed
3 T. chopped red onion
2 t. minced garlic
1 c. zucchini, sliced 1/4 inch thick
1 to 3 t. chicken flavored soup base
1/2 c. grated Romano cheese



Recipe



Cook linguine in boiling, salted water until al dente. Drain pasta, reserving 1 c. of cooking water. Run cold water over pasta until cool. Drain again. Cover; set aside. In a separate saucepan, cook broccoli, cauliflower and carrots in boiling water until al dente. (Or steam veggies, covered, over boiling water.) Drain; set aside. Heat olive oil in a large skillet over medium heat. Add spinach, onion and garlic. Sauté until spinach is slightly wilted. Add reserved pasta water, zucchini, broccoli, cauliflower and carrots. Simmer 1 minute. Add chicken flavored soup base, 1 teaspoon at a time, to taste. Add linguine and toss with vegetables; simmer mixture 1 minute more or until hot. Top with grated Romano cheese.

Yield: 4 servings (or 2 generous restaurant-size serving.)