Spring Linguine Food

LINGUINE WITH SPRING VEGETABLES

Linguine with Spring Vegetables image

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 8

Ingredients

Coarse salt and ground pepper
3/4 pound linguine
1 pound asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
1/2 cup heavy cream
1 tablespoon butter, cut into pieces
2 tablespoons fresh tarragon leaves

Steps:

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g

SPRING LINGUINE

Spring Linguine image

Fiddleheads are edible ferns that grow wild along the fertile banks of rivers and streams. You may find them with a rather unattractive brown, somewhat papery residue on them, which should simply be washed off before preparing them.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 7

Ingredients

1 pound linguine
1/2 pound fiddleheads
Kosher salt and freshly ground black pepper
1 teaspoon lemon juice
2 tablespoons olive oil
1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
1 1/2 cups dandelion greens or sorrel, washed

Steps:

In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.
Meanwhile, remove the papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add the fiddleheads, and push them down into the water several times to clean them. Transfer them to a steamer rack in a saucepan and steam, covered, about 4 to 5 minutes.
Heat the olive oil in a large skillet over medium heat. Add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 1 to 2 minutes more, until warm and golden. Stir in the dandelion greens. Toss the mixture with the pasta, season with salt and pepper, and serve.

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