Linguine Primavera - corrected

[Guest guest]

Thanks for pointing out my error, while I think I now have all the ingredients

listed, they're in the wrong order - the flour and soy milk were under the

garlic, and I can't figure out how to insert them in the proper place. Thanks

again!

 

 

* Exported from MasterCook *

 

Linguine Primavera

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/2 cup minced onion

1/2 cup diced red bell pepper

1/2 cup sliced mushrooms

1/4 cup minced scallion

1 tablespoon minced garlic

2 tablespoons minced fresh basil, or 1/2 teaspoon dried

1 teaspoon salt

1/4 teaspoon black pepper

1 cup asparagus pieces -- cut on the diagonal, steamed 4

minutes

1 cup sliced carrots -- steamed 6 minutes

1 pound linguine -- cooked al dente, and drained

2 tablespoons minced fresh parsley, or 2 teaspoons dried

2 tablespoons all-purpose flour

2 1/2 cups hot soy milk

 

Heat the oil in a large skillet over medium heat. Add the onion, and cook for 3

minutes. Add the bell pepper, mushrooms, scallion, and garlic and cook 5

minutes longer, stirring occasionally. Stir in the flour, soy milk, basil,

salt, and pepper, continuing to stir for 3 minutes. Add the asparagus and

carrots, and continue to cook for 3 minutes over low heat. Adjust the

seasonings. Divide the hot cooked pasta among 4 serving plates and top with the

sauce. Sprinkle with the parsley.

 

Description:

" A creamy sauce studded with colorful vegetables--a dairy-free version

of this " first of spring " classic. "

 

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Per serving: 528 Calories (kcal); 9g Total Fat; (15% calories from fat); 16g

Protein; 95g Carbohydrate; 0mg Cholesterol; 554mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0