Linguine con Verdure
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 1/2 cup sliced black olives
- 3/4 cup heavy cream
- 14 asparagus tips
- 3/4 cup marinara sauce -- (optional) dry sherry -- to soak mushrooms
- 10 pieces dried porcini mushrooms -- soak in sherry; chop
- 1 pinch salt -- to taste
- 1 pinch fresh ground white pepper
- 1 pinch nutmeg
- 1 cup fresh or frozen peas
- 12 tablespoons butter
- 1 1/2 pounds fresh linguini -- cooked
- 3/4 cup Parmesan cheese -- freshly grated
- 4 fresh basil leaves -- chopped
- 1 small broccoli, cut into florets -- leave short stems
- 10 florets cauliflower
- Water
Possible health benefits
General information, not medical advice.
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Broccoli
High in vitamin K · 102 µg per 100 g, 135% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in vitamin C · 89 mg per 100 g, 112% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in folate · 63 µg per 100 g, 32% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in protein · 2.8 g per 100 g, 33% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of potassium · 316 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Broccoli, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop.
- STEP TWO: Cook vegetables in salted boiling water for 3 to 5 minutes (only cook peas 1-1/2 minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-1/2-inch pieces.
- STEP THREE: In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and cook another 5 minutes, stirring occasionally. Add the cream, a pinch of salt, and a generous dash of pepper and bring to a simmer for 3 minutes.
- STEP FOUR: Melt the remaining butter and toss the freshly cooked and drained al dente linguine in the butter until well-coated. Add the vegetable cream mixture and toss well. Add 1/2 the cheese and toss again. Serve immediately with a dash of pepper on top and grated Parmesan to the side. For a tasty and colorful variation, spoon a dollop of hot marinara sauce on the top.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander