Linguine with Spring Vegetables (Aicr)
| Yield: | 8 Servings |
| Categories: | Pasta, Vegetables |
| 1 | lb | Linguine; uncooked |
| 1/2 | c | Chopped cilantro |
| 1/8 | c | Chopped mint |
| 1/4 | c | Grated Parmesan cheese |
| 5 | tb | Olive oil; divided |
| Salt and pepper; to taste | ||
| 1 | c | Fresh peas |
| 2 | Cloves garlic; minced | |
| 1 | c | Sliced spring onions |
| 1 | c | Diced yellow squash |
| 1 | c | Diced zucchini |
| 12 | oz | Can crushed tomatoes |
| 1/2 | c | Asparagus tips |
| 1/2 | c | Diced fennel bulb |
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