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California Pesto Linguine Primavera
1 - 12 oz. package Pasta LaBella Pesto Linguine
1/4 cup olive oil
3/4 cup mushrooms, sliced thinly
1/4 cup scallions, minced
3/4 cup sun-dried tomato strips
1 cup pasta cooking broth*
1 tablespoon fresh lemon juice
1 cup fresh spinach leaves, chopped
1 1/2 tablespoons sweet cream butter
1/4 cup Parmesan cheese, grated
salt and pepper, to taste |
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Cook pasta according to package directions. *Before draining "al dente" pasta, reserve 1 cup cooking broth for recipe. Meanwhile, heat olive oil in large skillet or sauté pan. Sauté mushrooms and scallions for 4 minutes. Add sun-dried tomatoes, pasta broth and lemon juice. Simmer for 2 minutes. Add hot linguine, spinach and butter to skillet. Season with salt and pepper. Sprinkle with Parmesan cheese and serve. Servings: 4 |
