Pasta Primavera Verde

* Exported from MasterCook *

Pasta Primavera Verde

1/4 pound dried Italian linguine
2 cups broccoli florets
1/4 pound green beans trimmed -- and cut into 1 inch
1/4 pound sugar snap peas or snow peas -- stems removed
1/4 pound aspargus, split lengthwise -- and cut in half
2 tablespoons minced fresh dill
2 tablespoons finely minced garlic
1/4 cup finely chopped scallions -- green part only
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
salt
pepper

Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10
minutes until al dente.
Meanwhile, stem the broccoli and beans in a steaming basket set over 1 quart
of simmering water for 4 to 6 minutes.
Remove the broccoli and beans and set aside. ADD the peas and aspargus to the
steaming basket and steam for 3 to 4 minutes.
Remove and set aside with the others vegetables. Reserve the steaming broth.
Drain the pasta and return it to the pot.
Add the vegetables, dill, garlic, scallions, pepper, oil,and 1/2 to 3/4 cup
reserved steaming broth and heat over medium heat for 1 to 2 minutes, stirring
to coat throughly. Season to taste with salt and pepper and serve immediately.

Note:
This pasta dish is a standard at our house- althrough perhaps I should call
it a vegetable dish: It's loaded with wounderful fresh veggies!
I vary the green vegetables according to the season and it never becomes
boring.

Formated by Iara
8/9/98

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