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Ingredients and seasonings required exist for prepare

1. Prepare 2 teaspoon olive oil
2. Take 2 large shallots, thinly sliced
3. Use 1 teaspoon minced garlic
4. Prepare 1 jalapeños Chile, seeded and minced
5. Prepare 3/4 cup thinly sliced celery
6. Prepare 3/4 cup thinly sliced carrots
7. Prepare 1 cup small broccoli florets
8. Prepare 8 ounces asparagus, thinly sliced on the diagonal
9. Prepare 1 small zucchini, thinly sliced on the diagonal
10. Take 2 cups sliced fresh shiitake or white mushrooms
11. Prepare 4 ounces snow Peas, trimmed and halved diagonally
12. Prepare 3/4 cup chicken broth, defeated (see tip, page 9), or vegetable broth
13. Take 6 ounces whole wheat linguine, cooked according to package directions, drained
14. Take 1/2 teaspoon salt
15. Prepare 1/4 teaspoon freshly ground pepper
16. Take 2 tablespoon chopped chives

Olives and toasted pine nuts add heart-healthy fats. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. Return pot to medium heat and melt butter. Sprinkle flour over top and stir.

How to cook Whole wheat linguine with spring vegetables:

1. Heat the oil in a large skillet over high heat. Add the shallots, garlic, and jalapeño and cook 1 minute, until soft. Add the celery and carrots and cook 1 minute. Stir in the broccoli, asparagus, zucchini, mushrooms, snow peas and chicken broth. Cover and cook 3 minutes.
2. Add the hot linguine, salt and pepper to the skillet, tossing gently to combine with vegetables. Transfer the mixture to a serving bowl and sprinkle with chives. Serve immediately. Makes: 4 servings.
3. Done and ready to serve!

Pour in chicken stock and bring to boil to thicken. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside Instructions. While pasta is cooking, heat oil in a large, nonstick skillet. Saute the garlic, broccoli and mushrooms. Reduce the heat to low and add the wine, tomatoes, and salt.

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