Sunday, February 14, 2010
1 cup whipping cream
1/2 lb. fresh snow pea pods, trimmed
1/2 lb. fresh mushrooms, sliced
1 sweet red pepper, cut into julienne strips
1 small yellow squash, thinly sliced
1 cup small broccoli florets
3 Tbsp. melted butter
1 Tbsp. canola oil
1 (16oz.) pkg. linguine
1/2 cup freshly grated Parmesan cheese
freshly ground pepper to taste
Heat whipping cream in a small saucepan over low heat until warm Set aside.
Saute vegetables in butter and oil in a large skillet until almost crisp-tender.
Add cream, cook over medium heat, stirring constantly, 5 minutes or until slightly thickened.
Cook linguine according to package directions; drain well. Place on a large serving platter. Top with vegetable mixture and sprinkle with Parmesan cheese and pepper, toss gently. Serve immediately.
Serves: 4 to 6
"Life is a combination of magic and pasta."