You may also like
Categories:
chicken broth broccoli carrots fresh green beans olive oil onion garlic mushrooms red bell pepper milk basil oregano parsley salt linguine Parmesan cheese
Viewed: 56 - Published at: 8 years agoIngredients
- 1 (14 1/2 oz.) chicken broth
- 1 bunch broccoli (flowerets only)
- 2 carrots, peeled and sliced
- 1 lb. fresh green beans
- 1 Tbsp. olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 lb. mushrooms, sliced
- 1 red bell pepper, sliced
- 1 1/4 c. milk
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 c. chopped parsley
- salt and pepper
- 1 (12 oz.) pkg. linguine
- 1/3 c. Parmesan cheese
Method
- Boil broth until reduced to half.
- Cook broccoli, carrots and beans in microwave until crisp tender.
- In large skillet, heat olive oil and saute onion, garlic, mushrooms, broccoli, pepper, carrots and asparagus until almost soft.
- Add reduced broth, milk, basil, oregano, parsley, salt and pepper.
- Simmer 10 minutes.
- If needed, thicken slightly with 1 tablespoon cornstarch mixed with 3 tablespoons cold water.
- Cook pasta and drain.
- Combine with vegetables.
- Sprinkle with Parmesan cheese.
- This cooks up quickly if the vegetables are cut ahead of time.
