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SHH Linguine with spring Vegetables

From Champaign, OH

<p>This dish makes a great light lunch, side dish for dinner or add a salad and a hearty crusty bread for a meat free dinner.</p>
Source: Martha Stewart vegetables from farm stands to table. Macy's Dept. Store (Entered by Charlene Stapleton)
Serves: Serves 4

1or 2 pinches course salt and pepper
3/4 pound linguine
1 pound asparagus( tough ends removed), cut into1 inch lengths.
1 medium Zucchini (halved length wise (Quartered) if large , then thinly sliced if large
4 ounces sugar snap peas ( stem ends trimmed), halved
1/2 cup heavy cream or half and half
1 Tablespoon butter, cut into pieces
2 Tablespoons fr fresh tarragon leaves
1 loaf Hearty Crusty bread

Step by Step Instructions
  1. In a large pot of boiling salted water, cook pasta 4 minutes, short of al dente, add aspargus, zucchini and snap peas to water. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 half of the pasta water; drain pasta mixture, and set aside. In the same pot, bring cream and butter to a simmer, toss in pasta mixture and enough pasta water to create thin sauce ( it will thicken as it stands).
  2. Season with salt and pepper and tarragon leaves. serve