Linguine with Spring Green Veggies Primavera | PCC Natural Markets

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Linguine with Spring Green Veggies Primavera

Serves: 4 to 6

Your rating: None (15 votes)
Your rating: None (15 votes)

This dish is a joyful tour through the late spring produce: tender asparagus stalks, two or three kinds of peas, bright arugula and baby spinach.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Bring a large pot of salted water to a boil and cook linguine according to package directions, until just barely al dente. Err on the side of undercooked since it is going to be folded into the hot sauce. Drain but don’t rinse.

In a heavy sauté pan, heat about oil over medium heat. Add leeks, garlic, asparagus and peas. Stir-fry for about 2 minutes or until veggies are bright green. Toss in arugula, spinach, basil, chèvre and bacon. Season with salt and pepper.

Fold hot pasta into vegetables and drizzle with a little additional olive oil, if desired. Toss to heat through and serve immediately. Garnish with shaved Parmesan cheese.

Each serving: 270cal, 11g fat (5g sat), 45mg chol, 110mg sodium, 30g carb, 3g fiber, 11g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 5, 2012.

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