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1 cup
1 cup
11/2 cup
1 cup
3 tbsp
2
3
1 pound
5 ounces
1/4 cup
10
1/4 cup
1/2 tsp |
pieces
yellow squash
pieces
asparagus
small
cauliflower florets
thinly
sliced carrots
butter
cloves
garlic, finely chopped
large eggs
hot,
cooked linguine, drained
parmesan
cheese, grated
heavy
cream
slices
bacon, cooked and crumbled
chopped
parsley
pepper |
Method :
- Put the squash in the center of a 12"
microwavable plate.
- Arrange the asparagus on the plate in a ring
around the squash.
- Combine the cauliflower and carrots and
distribute in a ring around the asparagus.
- Put the butter and garlic in a 1 cup glass
measure and microwave on high 100% for 30 seconds, until the butter
is melted.
- Spoon the garlic butter evenly over the
vegetables.
- Cover the vegetables with heavy duty transparent
wrap, leaving one corner open to vent.
- Microwave on high 100% for 6-8 minutes, until the
vegetables are crisp tender, rotating the plate once during cooking.
- Remove them from the oven and let stand for 2
minutes.
- Beat the eggs well in a large bowl.
- Add the hot linguine to the eggs and toss well.
- Add the cooked vegetables.
- Set aside 1/4 cup of the cheese and add the
remaining cheese to the bowl along with the cream, bacon, parsley
and pepper.
- Toss well and serve with the reserved cheese on
the side.
Serves 4-6
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Learn how
to cook Vegetarian Recipes
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