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Linguine Primavera Salad

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main-dish low carb vegetarian mothers' day dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup broccoli floret , cut into 1-inch length

2 cups thinly sliced mushrooms (about 3/4 lb)

1/3 cup toasted pine nuts (optional)

1/2 cup olive oil , plus

4 asparagus spears , cut into 1-inch length

1 tablespoon olive oil

1 lb linguine , preferably fresh

1/2 lb green beans , cut into 1-inch length

1 teaspoon white wine vinegar

5 medium firm ripe tomatoes , peeled, cored, cut into 1-inch cubes

1/4 cup chopped fresh basil leaf , crumbled and chopped with 2 T minced fresh parsley or 1 teaspoon dried basil , crumbled and chopped with 2 T minced fresh parsley

3 tablespoons fresh oregano , minced or 1 teaspoon dried oregano , crumbled

1/2 cup freshly grated parmesan cheese

1/4 cup plus 2 t fresh parsley , minced

3 tablespoons fresh thyme , minced or 1 teaspoon dried thyme , crumbled


1 teaspoon hot chili pepper , finely minced or 1/4 teaspoon crushed red pepper flakes

2 small zucchini , trimmed, quartered lengthwise, cut crosswise into 1-inch lengths

fresh ground pepper

1/2 lb fresh peas , shelled

1/2 teaspoon salt

vinaigrette Dressing

6 tablespoons olive oil (divided use)

3 tablespoons white wine vinegar

2 teaspoons garlic , minced


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