Linguine with Vegetables
125 ml (1/2 cup) carrots, julienned
125 ml (1/2 cup) zucchini, julienned
450 g (1 lb) linguine
45 ml (3 tbsp.) Butter
1 clove garlic, minced
1 shallot, chopped
3 ml (3/4 tsp. Tsp) basil, chopped
10 ml (2 tbsp. Tsp) chopped fresh parsley
250 ml (1 cup) spinach
salt and pepper
500 ml (2 cups) vegetable juice
60 ml (1/4 cup) tomato, canned, crushed
125 ml (1/2 cup) zucchini, julienned
450 g (1 lb) linguine
45 ml (3 tbsp.) Butter
1 clove garlic, minced
1 shallot, chopped
3 ml (3/4 tsp. Tsp) basil, chopped
10 ml (2 tbsp. Tsp) chopped fresh parsley
250 ml (1 cup) spinach
salt and pepper
500 ml (2 cups) vegetable juice
60 ml (1/4 cup) tomato, canned, crushed
In a saucepan of boiling salted water, blanch the carrots and zucchini 3 minutes 1 minute; let drain and set aside.
In another saucepan of boiling salted water, cook the linguine according to the instructions, rinse under cold water and let drain and set aside.
In a skillet, melt butter sauté the garlic and shallots, add the carrots and zucchini and sauté for about 3 minutes. Stir in basil, parsley and spinach, salt and pepper and pour the vegetable juice and tomatoes to warm. Add linguine, mix and serve.
Makes 6 to 8 servings
In another saucepan of boiling salted water, cook the linguine according to the instructions, rinse under cold water and let drain and set aside.
In a skillet, melt butter sauté the garlic and shallots, add the carrots and zucchini and sauté for about 3 minutes. Stir in basil, parsley and spinach, salt and pepper and pour the vegetable juice and tomatoes to warm. Add linguine, mix and serve.
Makes 6 to 8 servings
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