Quick Fix with Robin Miller
Ingredients
• 1 pound linguine
• 4 teaspoons olive oil, divided
• 2 leeks, chopped
• 2 cups sliced mushrooms
• 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
• 1 cup frozen green peas
• 2 cups reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 ounces Asiago or Romano
Directions
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas and broth and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
The verdict: I have a problem with my pasta being too dry. I think I probably used too much pasta. It is hard for me to guess how much because it cooks up so much bigger. Plus, my kids actually like to eat pasta. However, this was a different meal for us. I love mushrooms--my kids picked them and the leeks out. Nice try, Mom.
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