Linguine Primavera Recipe
Broccoli, Red Onion, Peas, and Baby Spinach in a Roasted Garlic and White Wine Butter Sauce. Topped with Roasted and Marinated Tomatoes
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Ingredients
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Vegetables
Pasta
Sauce
Method
Preparation
- 1
Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap the whole garlic cloves in aluminum foil with a drizzle of olive oil. Bake for 30-35 minutes until soft and golden. Once done, let cool, then squeeze out the roasted garlic into a bowl.
- 2
- 3
Prepare the Vegetables
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3-4 minutes until translucent. Add the broccoli and peas, and cook for an additional 5-7 minutes until the vegetables are tender. Stir in the baby spinach and cook until wilted.
Sauce Preparation
- 4
Make the Sauce
In the same skillet with the vegetables, add the roasted garlic, white wine, salt, and black pepper. Bring to a simmer and cook for 3-4 minutes to allow the alcohol to evaporate.
- 5
Add the Butter
Reduce the heat to low and add the stick of unsalted butter to the skillet, stirring until melted and combined with the sauce.
- 6
Serving
- 7
Plate and Serve
Serve the linguine primavera topped with roasted and marinated tomatoes. Enjoy your fresh and colorful dish!