Serves 4
* 1-16 oz. pkg. linguine pasta
* 1/3 cup olive oil
* 3/4 cup red peppers, julienned
* 3/4 cup broccoli florets
* 3/4 cup carrots, julienned
* 3/4 cup mushrooms, sliced
* 1/4 cup fresh basil, chopped
* 1 Tbs. garlic, chopped
* 1 cup chicken stock
* 1/2 cup Parmesan cheese
* Salt and pepper, to taste
Note:This recipe works well for any seasonal vegetables, and can also be used for any shape of pasta, from Penne to Spinach Fettuccine.
Preparation:
Cook linguine according to package directions. When pasta is half cooked, put olive oil in large pre-heated sauté pan. Sauté vegetables with basil, garlic, salt and pepper for 6 minutes. Next add chicken stock and simmer for 2 minutes. Toss in hot "al Dente" pasta and mix well. Sprinkle with Parmesan cheese and serve immediately.
Pairs well with Pinot Grigio
