Shelly's Recipe

LINGUINE CON VERDURA

Category: Pasta

4 artichoke hearts, quartered
1/4 cup olive oil
2 clove garlic, minced
3 oz broccoli florets, sliced mushrooms, fresh asparagus, cut into 2 inch sections and zucchini, deseeded and sliced crosswise
4 oz cherry tomatoes, cut in half
2 tbsp minced parsley
Salt and pepper, to taste
14 to 16 oz linguine
1/4 cup grated parmesan cheese

While pasta is cooking, placed artichoke hearts in a large skillet and drizzle with olive oil. Stir to coat the artichokes and cook for 5 minutes, stirring frequently to brown lightly. Add the garlic and parsley; cook 2-3 minutes. Add the remaining vegetables and saute. Add 1/4 cup water, cover and steam vegetables for 1 minutes. Do not overcook the vegetables. Season with salt and pepper.

Add drained pasta in a separate skillet. Add about 3/4 of the sauce from the sauteed vegetables to skillet. Toss pasta until well coated. Transfer to serving plates and top with remaining sauce and vegetables. Serve with grated cheese.