linguini with white vegetables and pine nuts

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Linguini with White Vegetables and Pine Nuts

 

Recipe by: K. Allrich

 

Make this delectable recipe gluten-free by using brown rice pasta.

 

a.. 1 1-pound package whole grain linguini or spaghetti

b.. 1 cup light vegetable broth, more as needed

c.. 1 medium onion, peeled, diced

d.. 2 cups cauliflower, chopped into small pieces

e.. 1/2 head white cabbage, cored, cut and thinly shredded

f.. 5-6 garlic cloves, minced

g.. sea salt and freshly ground pepper, to taste

h.. 1/4 teaspoon fennel seed

i.. Juice of 1 lemon

j.. Fresh chopped parsley for garnish

k.. Optional: 2 tablespoons pine nuts, slivered almonds or chopped

hazelnuts

Bring a large pot of fresh salted water to a rolling boil and cook the

linguini until it is al dente.

 

In a large, well seasoned (or non-stick) skillet or wok, heat 1/2 cup of the

broth over medium heat and sauté the onion for 5 minutes, until soft. Add

the remaining broth; add in the cauliflower, cabbage, garlic, sea salt,

ground pepper, and fennel. Squeeze on the lemon juice. Keep on simmer and

stir, cooking until the vegetables are tender-crisp. Add more broth, if

needed to keep the vegetables from over-browning.

 

When the pasta is al dente, drain and rinse briefly; pour the linguini into

the skillet and toss with the vegetables. Add more broth if needed to coat

the pasta. Garnish with fresh chopped parsley. Sprinkle with pine nuts, if

desired.

 

Serve with vegan " Parmesan " , and a generous green salad.

 

Servings: 4

 

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