For a heartier version of this recipe, you can add diced chicken breast or shrimp.
3 Tbs. Extra Virgin Olive Oil
3 large shallots, peeled and sliced
3 large garlic cloves, minced
1 tsp. crushed red pepper flakes
1 lb. thin asparagus, trimmed and cut into
2 inch pieces
2 handfuls Haricot Verts or small green beans, trimmed and cut into
2 inch pieces
1 red bell pepper, seeded and cut into strips
1 zucchini, sliced
1 yellow squash, sliced
8oz. Cremini mushrooms, stemmed and sliced
1 cup vodka
1 28oz can crushed tomatoes Salt and pepper to taste
1 cup whipping cream
1 can artichoke hearts, drained and halved ½ cup frozen peas, thawed
2 Tbs Italian parsley, chopped
1 lb. linguine Fill a large pot with water and add a large pinch of salt. Place it on the stove over high heat and bring to a boil. Meanwhile, heat olive oil in large skillet or wok over medium high heat. Add shallots and sauté until softened. Add garlic and red pepper and sauté a few seconds. Add remaining fresh vegetables and continue sautéing until they just begin to soften. Add Vodka and boil for a minute or two. Add Crushed tomatoes and season with salt and pepper. Simmer for 8 - 10 minutes, stirring often until vegetables are cooked to desired consistency.
While sauce cooks, drop linguine into boiling, salted water and cook until al dente. Drain.
Add the artichoke hearts, peas, cream and parsley to sauce and cook a couple minutes to reduce slightly.
Serve over the pasta.
Serves 4 – 6
Chef Marla McGeeisa is a classicallytrained chef, formerly of the Five Crowns in Corona Del Mar. She has been a resident of FountainValley for more than
30 years.