Peppery Pasta Primavera

Southern Living
If you want to make this dish less spicy, use only teaspoon crushed red pepper and two shallots.
Makes 10 servings


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1 1/2 cups fresh broccoli florets
1 tomato, coarsely chopped
4 shallots, chopped (about 1/2 cup)
2 garlic cloves, pressed
1 teaspoon dried crushed red pepper
2 tablespoons olive oil
12 ounces linguine, cooked
1 cup crumbled goat cheese
1/2 cup whipping cream
1/2 teaspoon salt
3 tablespoons chopped fresh basil


Sauté broccoli and next 4 ingredients in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until broccoli and shallots are tender.

Combine broccoli mixture, hot pasta, cheese, cream, and salt, tossing gently to coat. Sprinkle with basil.

Created date

June 2002