Pasta With Spring Vegetables - cooking recipe

Ingredients

2 to 3 Tbsp. extra virgin olive oil
1 clove garlic, finely minced
2 Tbsp. finely minced shallots
1 zucchini, julienned
1 c. cauliflower, blanched
1/2 c. snow peas
1/2 tsp. salt
freshly ground black pepper to taste
1/2 c. green peas (fresh or frozen)
2 to 3 Tbsp. chopped fresh herbs (basil or parsley)
1/3 c. chicken broth or water
3/4 lb. dried linguini
1/4 c. freshly grated Parmesan cheese

Preparation

Heat olive oil in a large skillet over high heat.
Add the garlic, shallots and zucchini.
Reduce heat to medium and stir to coat all ingredients thoroughly with the olive oil.
Saute, stirring from time to time, until the zucchini is cooked, for about 5 minutes.
Add broccoli (if desired), cauliflower, snow peas and fresh herbs.
Add the broth or water; cover the pan and steam the vegetables briefly, until they are heated through.
In a large pot of boiling salted water, cook linguini according to package directions until tender.
Drain pasta and place in a heated bowl.
Add steamed vegetables, Parmesan, salt and pepper. Toss to coat evenly and serve at once.
Makes 4 entree or 6 to 8 appetizer servings.