Served as main course. Vegetarian dish.

Italian

1/4 pound dried Italian Linguine

2 cups Broccoli Florets

1/4 pound Green Beans trimmed and cut into 1 inch

1/4 pound Sugar snap Peas or Snow Peas, stems removed

1/4 pound Asparagus, split lengthwise and cut in half

2 Tablespoons minced fresh Dill

2 Tablespoons finely minced Garlic

1/4 cup finely chopped Scallions, green part only

1/4 teaspoon Red Pepper flakes

1 teaspoon Olive Oil

Salt

Pepper

Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes. Meanwhile, stem the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes. Remove the broccoli and beans and set aside. Add the peas and Asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the others vegetables. Reserve the steaming broth. Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions, pepper, oil,and 1/2 to 3/4 cup reserved steaming broth and heat over medium heat for 1 to 2 minutes, stirring to coat throughly. Season to taste with salt and pepper and serve immediately.

Serves: 2-3

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