Linguine Primavera Salad

Submitted by Denise Cave

"Very delicious pasta dish full of fresh vegetables. If quality fresh vegetables are not available, make another dish. Great with grilled chicken, fish or steak. Some good crusty bread and a crisp white wine are perfect partners if served as a main dish."

 

• Ready In: 1hr
• Ingredients: 25
• Serves: 8

ingredients

• Vinaigrette Dressing

• 118.29 ml olive oil, plus
• 14.79 ml olive oil
• 44.37 ml white wine vinegar
• 4.92 ml white wine vinegar
• 2.46 ml salt
• fresh ground pepper

• Salad

• 236.59 ml broccoli floret, cut into 1-inch length
• 2 small zucchini, trimmed, quartered lengthwise, cut crosswise into 1-inch lengths
• 4 asparagus spears, cut into 1-inch length
• 226.79 g green beans, cut into 1-inch length
• 44.37 ml fresh oregano, minced or 4.92 ml dried oregano, crumbled
• 226.79 g fresh peas, shelled
• 44.37 ml fresh thyme, minced or 4.92 ml dried thyme, crumbled
• 88.74 ml olive oil (divided use)
• 473.18 ml thinly sliced mushrooms (about 3/4 lb)
• 4.92 ml hot chili peppers, finely minced or 1.23 ml crushed red pepper flakes
• 59.14 ml plus 2 t fresh parsley, minced
• 9.85 ml garlic, minced
• 5 medium firm ripe tomatoes, peeled, cored, cut into 1-inch cubes
• 59.14 ml chopped fresh basil leaves or 4.92 ml dried basil, crumbled and chopped with 2 T minced fresh parsley
• 453.59 g linguine, preferably fresh
• 118.29 ml freshly grated parmesan cheese
• salt
• fresh ground pepper
• 78.78 ml toasted pine nuts (optional)

directions

1. To make vinaigrette dressing, whisk oil, vinegar. Salt & pepper to taste.

2. Vegetables will be steamed as follows:

3. (as each vegetable finishes, transfer to colander to drain) Steam broccoli over boiling water, covered, until crisp tender, about three minutes. Steam zucchini about two minutes. Steam Steam asparagus about three minutes. Sprinkle green beans with oregano and steam until beans are crisp tender, about eight minutes. Sprinkle peas with thyme and steam until just tender, about three minutes. After all vegetables have drained transfer to large bowl.
4. Heat 1 T oil in large skillet over medium heat. Add mushrooms, chili pepper, and 1/4 c parsley. Saute, stirring occasionally, two minutes. Add to vegetables.
5. Heat 3 T oil in same skillet; reduce to medium low heat. Add 1 t garlic and tomatoes; cook, stirring gently, five minutes. Stir in basil. Remove from heat and set aside.
6. Heat 2 T oil in clean large skillet over medium high heat. Add 1 t garlic and saute one minute. Add vegetables from bowl; saute, stirring gently just until heated through, about two minutes. Transfer to large serving bowl.
7. Heat large kettle of salted water to boiling. If using fresh linguine, add to kettle and cook until al dente, about 30 seconds, after water returns to boil. If using dried, cook according to package directions. Drain pasta in colander, rinse under cold running water to cool; drain well.
8. Pour vinaigrette over vegetables and coat well. Let marinate at room temperature five minutes. Add tomato mixture, linguine, parmesan and salt and pepper to taste. Toss to mix well. Garnish with parsley and optional pine nuts. Serve at room temperature or refrigerate, covered, until cold.