This recipe was contributed to Meatless Monday by Megan Ware of Nutrition Awareness. Ingredients:
1/2 cup chopped fresh basil3 cups water*3 teaspoons vegetable bouillon1/4 cup extra virgin olive oil3-4 garlic cloves1 pound whole grain linguine or fettuccine1 tablespoon extra virgin olive oil1 bunch green onions (green and white parts), chopped2 jalapeño peppers, seeded and diced2 zucchinis, diced1/2 cup shelled English peas1 bunch asparagus, dicedFreshly grated Romano for topping
What to do:
Bring a large pot of water to boil and quickly blanch the basil leaves for only a few seconds (save the water for the linguine). Add the blanched basil, 1 cup of water, 1 teaspoon bouillon, 1/4 cup olive oil and garlic together in a food processor or blender and blend until smooth. Add the linguine to the boiling water and cook until al dente, about 8-9 minutes then drain. Return noodles to the pot and add the basil sauce to the noodles and stir.Meanwhile, heat the remaining tablespoon of olive oil over medium heat and add green onions and jalapeño, cooking until soft (about 5 minutes). Add the zucchini and peas and cook for 5 minutes more, stirring frequently. Add the asparagus and cook for an additional 2 minutes. Increase heat to medium-high and stir in the remaining water and bouillon. Bring to a simmer and cook 5 more minutes or until asparagus is soft.Add vegetable mixture to linguine mixture and stir through. Let sit for a few minutes then serve warm, topped with Romano cheese.
*You can substitute vegetable broth or stock for the water and bouillon.
