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1 pound fresh asparagus 2 cups broccoli, flowerets 1 medium onion, chopped 1 large garlic clove, chopped 1 tablespoon olive oil 1 large carrot, scraped and diagonally sliced 1 medium red pepper, coarsely chopped 1 medium yellow pepper, coarsely chopped 1 cup whipping cream 3 green onions, chopped 2 tablespoons chopped fresh basil or 2 teaspoons dried whole basil 1/2 teaspoon salt 8 ounces linguine, broken 1/2 pound fresh mushrooms, sliced 1 cup fresh grated Parmesan cheese 1/4 teaspoon pepper Prepare asparagus. Cut diagonally into 1 1/2-inch pieces. Steam asparagus and broccoli for 6-8 minutes. Saute onion and garlic in olive oil. Add carrots and peppers; cook until crisp tender. Drain. Combine cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat for 5 minutes, stirring occasionally. Cook linguine. Drain and place in a serving bowl. Add rest of ingredients. Sprinkle with Parmesan and pepper. Toss and serve immediately. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |