PASTA PRIMAVERA - (vegetarian dairy dish)
Prepare 4 components separately.
VEGETABLES
Boil until al dente in large pot of water:
1 to 2 heads of broccoli - cut into flowerets and stems chopped fine,
1 pound asparagus - cut into bite size pieces,
3 - 5 medium zucchini - cut into bite size pieces.
Lift vegetables out to another container, reserve water.
TOMATO/MUSHROOM/GARLIC/PEPPER/BASIL SAUCE
Sauté in 1/4 cup olive oil
1 whole head of garlic - minced - until just tan, don't burn.
Add 2 - 4 one pound cans of chopped tomatoes - include juice.
Add about 1 - 2 pound chopped mushrooms.
Add pepper - black - about 1 tablespoon.
Add cayenne pepper - about 1/4 teaspoon.
Add about 1 cup of fresh basil - chopped or sliced in strips.
Simmer until mushrooms are well cooked.
CHEESE SAUCE
Melt 1 stick butter in microwave.
Add 1 pint half and half.
Heat to steaming or boil.
Add 1 - 2 cups grated Parmesan and/or Romano cheese.
Stir until cheese is melted.
PASTA
Break 1 - 2 pounds Linguine into thirds.
Cook in the same water as vegetables (add more water if needed)
until al dente.
Combine all 4 components together. Serve with grated cheese.
This is a double batch, serves 8 - 12 people.
Freezes well in individual portions. Microwave on defrost first then heat.