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Crisp broccoli, lightly sauteed mushrooms, peas and whole wheat linguine tossed in a light, creamy white wine sauce.
Cook pasta according to package directions until al dente. Drain, rinse, and set aside.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the broccoli, along with a pinch of salt, and cook for 4-5 minutes, or until broccoli is crisp-tender. Remove to a bowl and set aside.
Heat the remaining tablespoon of oil in the pan and add the mushrooms, cooking for 2 to 3 minutes or just until they start to soften and take on some color. Remove to a bowl and set aside.
In the same pan, melt 3 tablespoons of the butter. Add the onion, sautéing for 3-4 minutes, or until they begin to turn soft and translucent. Add the garlic and cook for 1 minute. Sprinkle in the flour and cook, stirring well the combine, for another minute. Slowly pour in the wine, stirring constantly, and cook just until most of the wine has cooked off. Now slowly pour in the stock and milk, whisking as needed to break up any lumps. Bring mixture to a simmer, stirring constantly, until thick and bubbly, about 5 minutes. Lower heat to medium-low and stir in the cheese and season with salt and pepper to taste.
Add the broccoli, mushrooms and thawed peas back into the pan, stirring to combine. When vegetables are heated through, add the cooked pasta to the pan, tossing to combine. Toss with the remaining tablespoon of butter until melted. Serve with extra Parmesan as desired.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!