*  Exported from  MasterCook  *
                           Pasta Primavera Verde
      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         aspargus, 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
 Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10
 minutes until al dente.
 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 aspargus 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.
  This pasta dish is a standard at our house- althrough perhaps I should call
 it a vegetable dish: It’s loaded with wounderful fresh veggies!
 I vary the green vegetables according to the season and it never becomes
 Formated by Iara
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