Ingredients
- 1 (8 ounce) package linguine
- broken in half
- 1 tablespoon olive oil
- 3 green onions
- cut into 1-inch pieces
- 2 garlic cloves
- minced
- 2 tablespoons olive oil
- 34 lb broccoli
- broken into flowerets
- 12 lb asparagus
- cut into 1 inch pieces
- 1 (10 ounce) package frozen English peas
- thawed and drained
- 12 lb fresh mushrooms
- sliced
- 1 small tomatoes
- finely chopped
- 1 small green bell peppers or 1 small red bell pepper
- chopped
- 12 cup olive oil
- 14 cup minced fresh parsley
- 14 cup grated parmesan cheese
- 14 cup grated romano cheese
- 2 tablespoons vinegar
- 12 teaspoon salt
- 12 teaspoon dried oregano
- 12 teaspoon dried basil
- 12 teaspoon dried thyme
- 14 teaspoon pepper
- 18 teaspoon cayenne pepper
Instructions
- Cook linguine pieces according to package directions; drain, rinse in cold water, drain again.
- Place linguine in a big bowl; sprinkle with 1 tablespoon oil; set aside.
- Saute onions and garlic in 2 tablespoons olive oil until onion is crisp-tender; add to linguine.
- Arrange broccoli and asparagus in a steamer rack; place over boiling water; cover and steam 6-8 minutes or until crisp-tender.
- Add vegetables and remaining ingredients to linguine; gently toss.
- Taste and adjust seasoning w/ salt and pepper, if needed.
- Cover and chill 3-4 hours before serving.
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