Pasta Primavara

Pasta Primavara

INGREDIENTS

8 Ounces Uncooked Linguine

1 Thinly Sliced Medium Carrot

½ Cup Chopped Onion

½ Cup Julienned Sweet Red Pepper

½ Cup Julienned Yellow Bell Pepper

1 Thinly Sliced Medium Zucchini

1 Thinly Sliced Medium Yellow Squash

1 Cup Broccoli Florets

1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus

½ Cup Diced Mushrooms (Optional)

1/3 Cup Unbleached Flour

2 Cups Cold Water

½ Cup White Wine

¼ Teaspoon Salt

¼ Cup Minced Fresh Basil

6 Tablespoons Grated Parmesan Cheese

Cook linguine according to package directions.  Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli.  Cover and cook over medium-low heat for 10 minutes.  Add the asparagus and mushrooms and cook 5 more minutes.  In a saucepan, combine flour and water until smooth.  Bring to a boil and cook for 2 minutes – stir constantly.  Add the wine and salt.  Stir well and pour over the cooked vegetables.  Drain the linguine and add to the vegetable mixture.  Add basil and toss to coat.  Sprinkle with Parmesan cheese.  Serves 6