Recipe - Pasta Primavera Verde

One fourth pound Dried Italian linguine
2 cup Broccoli florets
One fourth pound Green beans trimmed; and cut
into 1 inch
One fourth pound Sugar snap peas or snow
peas; stems removed
One fourth pound Aspargus; split lengthwise,
and cut in half
2 tablespoon Minced fresh dill
2 tablespoon Finely minced garlic
One fourth cup Finely chopped scallions;
green part only
One fourth teaspoon Red pepper flakes
1 teaspoon Olive oil
Salt
Pepper

Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10
minutes until al dente.

Meanwhile, stem the broccoli and beans in a steaming basket set over 1
quart of simmering water for 4 to 6 minutes.

Remove the broccoli and beans and set aside. ADD the peas and aspargus to
the steaming basket and steam for 3 to 4 minutes.

Remove and set aside with the others vegetables. Reserve the steaming
broth. Drain the pasta and return it to the pot.

Add the vegetables, dill, garlic, scallions, pepper, oil,and One half to Three fourths cup
reserved steaming broth and heat over medium heat for 1 to 2 minutes,
stirring to coat throughly. Season to taste with salt and pepper and serve
immediately.

Note: This pasta dish is a standard at our house althrough perhaps I
should call it a vegetable dish: It's loaded with wounderful fresh veggies!

I vary the green vegetables according to the season and it never becomes
boring.

Posted to MMRecipes Digest by Cozinha@aol.com on Sep 4, 1998, converted
by MM_Buster v2.0l.