Fresh Green Veggies and Pasta
Nothing quite says spring has sprung like fresh green vegetables, even though this is a fast and fabulous recipe that you can enjoy all year long. It’s a great way to get more vegetables in your diet, and even though it has a cream and butter sauce, I like to think that the health benefits of the broccoli, asparagus, and snow peas levels the playing field. In my opinion the sauce isn’t nearly as rich and decadent as other cream based pasta sauces, but maybe I’m just kidding myself.
Regardless, it is a very tasty recipe that feels light and healthy. You can boost the health benefits by serving it with a fresh green salad with an olive oil and red wine vinegar dressing. See? Guilt free pasta in a delicious cream sauce!
2 cups fresh broccoli florets
1 cup fresh asparagus, cut in 1-inch pieces
2 cups sliced fresh zucchini
1/2 cup fresh snow peas
1/2 cup thawed frozen green peas
12 ounces linguine
1/2 cup half-and-half
1/2 cup grated Parmesan-Romano cheese
2 T butter, softened and cut into small pieces
salt and pepper to taste
Place the half-and-half, butter, and grated cheese in a large serving bowl and set aside.
Cook linguine in boiling water for 7 minutes. Slowly add the broccoli and asparagus, slowly enough so the water doesn’t stop boiling. Cook 2 minutes, then add the zucchini, snow peas, and green peas. Cook 3 minutes longer. Drain, and add to the serving bowl with the butter, half-and-half, and cheese, tossing the pasta and vegetables until sauce is well distributed. Salt and pepper to taste and serve immediately. Enjoy!