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This is an easy peasy one-pot recipe that makes delicious use of the snap peas and zucchini from your garden.
Coarse salt and ground pepper
¾ Lb. of linguine
1 Lb. of asparagus, tough ends removed, cut into 1-inch lengths
1 medium zucchini, halved lengthwise, quartered if large, and thinly sliced
4 ounces of sugar snap peas, stems trimmed and halved
½ C. of heavy cream
1 Tbs. of butter, cut into pieces
2 Tbs. of fresh Tarragon leaves
In a large pot of boiling water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve ½ cup of the pasta water: drain pasta mixture, and set aside.
In the same pot, bring the cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper and top with tarragon.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More