Casual Friday: Linguini with Rainbow Carrots and Broccolini
A colorful and easy to make pasta!
Servings 6 servings
Ingredients
- 16 oz linguini cooked to package instructions ( my favorite gluten free recommended above)
- 1 bunch broccolini, trimmed
- 8 small rainbow carrots, peeled and very thinly sliced
- 2 small cloves garlic, peeled and grated with microplane
- juice and zest of one small lemon
- ⅓ cup olive oil
- sea salt
- ¼ cup pine nuts
- ¼ cup flat leaf parsley
- ½ -1 cup parmesan cheese (omit for vegan option)
Instructions
- Place large stock pot filled with water and some 2 tsp sea salt on high heat.
- While waiting for water to boil peel, chop and slice veggies and herbs
- When water boils add pasta and set timer for three minutes less than advised cooking time on pasta box. When timer goes off add vegetables to pasta water. Set timer for three more minutes,
- Place olive oil, garlic, lemon juice and lemon zest in a bowl and whisk.
- When timer goes off, strain pasta and veggies in colander. Do not rinse.
- Pour onto a platter. Pour olive oil mixture over pasta and toss.
- If more oil is needed feel free to add it
- Sprinkle with sea salt to taste and toss. Add parmesan (optional) toss.
- Garnish with pine nuts and parsley. Serve.