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Linguine Primavera

Here is a recipe for pasta Primavera, a tasty main course which owes its name to the importance given to the vegetables and herbs that are available in the Italian spring... As you can see on the picture, a spectacular presentation can be created, when proper attention is given to color and arrangement of this dish. In Italy, Linguine Primavera is meant to be prepared only with fresh seasonal vegetables; this dish is frequently served during the Easter period, at the beginning of spring.

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:








Enchiladas Tultecas

Ingredients:


* 1 lb. (450 g.) linguine pasta
* 1 Zucchini, sliced in strips
* 1 clove of garlic
* parmesan cheese
* 1 yellow bell pepper
* 1 red bell pepper
* 1 bunch parsley
* 10 black olives, pitted and sliced
* extra virgin olive oil
* 10 pine nuts
* 1 cup fresh basil leaves
* 10 white mushrooms, sliced
* Use Spiral Vegetable Slicer with vegetables to create more tasty decoration
(Spiralized beet seen on photo - this is optional but so spectacular!)


Cooking instructions:


1) Fry the sliced mushrooms in a skillet with very hot oil, until they are completely fried and have reduced in size significantly; this will take a few minutes. Reserve the mushrooms.

2) In the same skillet, reduce heat setting and cook the zucchini until cooked but still a bit crunchy.

3) Meanwhile let's prepare the peppers: cut ou their stems, cut them in half, remove the seeds and white filaments, wash them, dry them and make them roast on a grill for 10-15 minutes. Once cooked slice into strips.

4) Roast the pine nuts on a baking sheet in the oven without any seasoning, slice the pitted black olives into small slices

6) Cook your linguine pasta in plenty of boiling salted water, following package instructions. Meanwhile wash, dry and chop the basil leaves.

7) In a serving bowl, mix the pine nuts, the olives and peppers. Spice it up with a pinch of salt and grinding some fresh black pepper.

8) Pour 5 tablespoons oil in a large pan and heat it up, add in the garlic, peeled and finely chopped and fry for a few moments. Add the linguine (already cooked al dente and drained), and toss a few moments to coat them well in the garlic and oil.

9) Transfer the linguine to the bowl with the vegetables, mix well and serve, decorate with some spiralized beet and some freshly grated Parmesan...




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