Do you need a new dish for a special occasion? Look no further! Vegetable Linguine Primavera is a simple, colorful gourmet meal packed with a variety of fresh baby vegetables and freshly chopped herbs! Make a large batch because it warms over nicely the next day.
Course: Dinner, Pasta
Keyword: Vegetable Linguine Primavera
12oz.Italian Spice Linguine
1cupBaby Carrotsthinly sliced
1cupBaby Leeksthinly sliced
1cupBaby Zucchinithinly sliced
1cupSugar Snap Peasthinly sliced
1cupFrozen Sweet Peasthawed
1cupParmigiano Reggianofreshly grated
1/2cupBasil and Parsleychopped
Salt and Freshly Ground Black Pepper
Fresh Basil and Parsleychopped
Parmigiano Reggianofreshly grated
Boil Linguine in a large pot of salted water. While the pasta is cooking, scoop out about 1-1/2 cups of the pasta cooking water and put aside.
In a large skillet (large enough to hold the vegetables and cooked Linguine) melt the butter. Add the sliced vegetables, cover and simmer until tender. Add the heavy cream, peas, and Parmigiano Reggiano cheese. Stir in the herbs. If while simmering the sauce it becomes too thick, add some of the reserved pasta cooking water.
When the Linguine is tender, drain and add to the vegetables and cream sauce. Then season the Linguine primavera with salt and pepper.
This meal presents nicely in a warming dish on low heat. Top with additional fresh herbs, freshly grated Parmigiano Reggiano, and the toasted pine nuts.
Calories are approximate depending upon serving size and do not include additional toppings.