Serves 4
3 C broccoli buds
3 asparagus spears, cut into 1" pieces
2 Tbsp olive oil
1 clove garlic, minced
2 C sliced mushrooms
1 tomato, peeled and diced
1 C heavy cream
3/4 C grated Parmesan cheese
1/2 tsp basil
8 oz linguini
Steam broccoli and asparagus until tender-crisp; drain and keep warm. Heat oil in large skillet and sauté garlic. Add mushrooms and tomato; cook two minutes. Stir in cream, cheese, basil, broccoli and asparagus; heat through. Cook linguini according to package instructions; drain and return to pot. Pour sauce over hot linguini; toss quickly. Serve immediately.
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