linguini with white vegetables and pine nuts-THANKS

[Guest guest]

I sure like pine nuts, happy to have a new recipe using them.

 

Marsha

 

, " J. Church " <j.church

wrote:

>

>

> 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

>

> Worry is the senseless process

> of cluttering up tomorrow's opportunities

> with leftover problems from today.

>