Yields 4 servings
Preparation Time 30 minutes
Cooking Time 30 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| Linguine pasta, uncooked | 6-8 ounces |
| Boiling water | 1 1/4 quart |
| Garlic cloves, minced | 1 teaspoon |
| Cooking sherry | 3/4 cup |
| Onions, sliced | 1/2 medium onion |
| Green bell peppers, sliced | 1 medium |
| Carrots, fresh, sliced | 3/4 cup |
| Broccoli, fresh, florets | 1 cup |
| Basil, fresh, chopped | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Lemon peel, zest grated fine | 1/2 teaspoon |
- In a large pot boil water, add linguine, cook 10 minutes, stir occasionally. Cook till tender but firm. Drain water and rinse. Hold warm for use.
- In a medium pot, saute’ minced garlic in olive oil for one minute. Add sherry and cook for 10 minutes, until liquid is reduced by half.
- Add carrots, onions, broccoli, and peppers to garlic and sherry. Heat until carrots are tender but crisp.
- Add lemon juice, lemon peel and basil to vegetables, cook together, stirring frequently.
- Toss with cooked pasta and serve.