Garden Linguine


This is one of our very favorites. You can pretty much add any vegetables you like. We have tried just about every combination depending on what we have in the fridge. The sauce is light and delicious! Enjoy! 
Garden Linguini           from Amanda
2 T. Olive Oil
 ¼ c. butter
¾ c. chopped onions
2 cloves minced garlic
½ lb. sliced mushrooms
1 c. zucchini
2 med. Carrots, cut into julienne strips
1 c. snow pea pods, sliced in half diagonally
1 lb. asparagus, trimmed and sliced
½ c. chicken broth
1 c. heavy cream (or fat free half and half)
1 tsp. basil
1 tsp. parsley
½ tsp. salt
½ tsp. pepper
1 (9-oz.) pkg. linguini, cooked
1 c. fresh shredded parmesan

In large skillet heat oil and butter. Stir in onions, garlic, mushrooms, zucchini, carrots, snow peas, and asparagus. Simmer until tender. Stir in broth, cream, basil, parsley, salt and pepper. Simmer for 3-4 minutes until thickened. In heated service dish, top cooked linguini with vegetable mixture and parmesan cheese.

Recipe note: This sauce is surprisingly light, not your typical heavy white sauce. It tastes wonderful with these vegetables, but it also works well with any vegetables you have on hand. The more the better! Also, for the man in my house, I add chicken to—in his words—“make it a meal.”  

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