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4 oz. linguine
1 cup fresh broccoli, thinly sliced
1/2 cup sliced green onion
1 teaspoon dried basil, crushed
1/2 teaspoon salt
6 oz. package frozen pea pods
grated Parmesan cheese
1/4 cup butter or margarine
1 medium carrot, thinly sliced
1 clove of garlic, minced
1/4 teaspoon pepper
1 1/2 cup sliced fresh mushrooms
1/4 cup dry white wine

Cook linguine in boiling salted water until tender. Drain and keep warm. Meanwhile, melt butter or margarine in a 10-inch skillet.

Stir in broccoli, carrot, onion, garlic, basil, salt and pepper. Cook for 6 to 7 minutes until broccoli is just tender. Add mushrooms and cook for 2 minutes more.

Add pea pods and wine. Cover and cook for 2 minutes or until vegetables are crisp-tender. Stir in linguine; toss.

Pour mixture into serving bowl. Sprinkle with Parmesan cheese and toss.

Serves 4.