Ingredients
- 2 quarts water
- 1 package (12 ounce) dry linguine
- 1 clove garlic, minced
- 350 grams broccoli florets (2 cups)
- 1/2 pound fresh asparagus spears, cut into 1-inch pieces
- 1/2 cup carrot, scraped and thinly sliced
- 2 cups zucchini, sliced
- 1/2 cup green peas (frozen English peas, thawed)
- 1/2 cup snow pea (fresh pods)
- 1/2 cup half and half
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Bring the water to a boil in a large Dutch oven; add linguine, and return to a boil. Cook for 7 minutes.
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Step 2: Add the garlic, broccoli, asparagus, and carrot; cook for 2 minutes.
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Step 3: Add the zucchini, English peas, and snow peas; cook 3 minutes. Drain well, and place the linguine mixture in a large serving bowl.
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Step 4: Combine the half-and-half and remaining ingredients in a small bowl; stir well. Pour over the linguine mixture; toss gently to combine. Serve immediately. Sprinkle with additional grated Parmesan cheese if desired.
We hope you enjoy this recipe!
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