LINGUINE WITH SPRING VEGETABLES

Linguine With Spring Vegetables image

Provided by Moira Hodgson

Categories dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, sliced
1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched
1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender
1/2 pound broccoli, cut into 1/2-inch pieces and blanched
1 cup peas
1 cup creme fraiche
1 pound fresh linguine
1 cup basil leaves, snipped
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Steps:

Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 11 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 987 milligrams, Sugar 11 grams, TransFat 0 grams