Fresh sweet red peppers and onion sautéed in olive oil and garlic with Kalamata olive. Combine with steamed asparagus and broccoli, then tossed with a light creamy mustard basil sauce. Tossed with fettucini!

Serves 6

2 T. olive oil

2 T. margarine

2 lg. garlic cloves, peeled and finely chopped

2 lg. fresh red peppers, cut into 1-1/2 x 1/4 inch strips

1 medium-sized sweet onion, cut in half from top to bottom, then crosswise into 1/4 inch wide half rings


1 bunch fresh asparagus; remove bottom 3rd of stalks and discard; cut remainder of stalks crosswise into 3rds

1 bunch fresh broccoli; remove stalks and discard or reserve for other use; break remaining broccoli buds into quarter-size or smaller pieces

10 Kalamata black olives; remove pits and cut meats lengthwise into fine strips

1 c. nondairy liquid creamer

1/4 c. prepared yellow mustard

1 t. dried basil

12 oz. spinach linguini, broken into halves

In large skillet, over low heat, melt margarine with oil. Add garlic and red pepper; salt, then saute for 5 minutes. Add onions; salt again and cook till soft and sweet, stirring frequently. Do not brown garlic.

Place asparagus and broccoli buds into steamer and steam till tender but still bright green. Remove from heat; remove from steamer and set aside.

When peppers and onions are soft and sweet, add olives; stir well and cook on low heat for 3-4 minutes. Set aside.

In mixing bowl combine nondairy liquid creamer, mustard and basil. Stir well with wire whisk or fork till thoroughly blended and frothy. Set aside.

Cook fettucini in salted, boiling water till soft. Drain well. Return to empty pot. Pour mustard sauce over noodles; stir well to coat. Next, add broccoli and asparagus followed by peppers and onions. Stir well to disperse all ingredients evenly. Serve immediately. These noodles should not need to be reheated. If they do, however, only reheat till hot, no longer.

Notes: This delicious tasting noodle dish is a fine way to enjoy the first vegetables of Spring. The first time I made it, we had it for Easter dinner and loved it.

In most primaveras, the onions and peppers are stir-fried till tender-crisp. We do not do this with this dish. We saute till soft and sweet. You’ll appreciate why when you taste the final product.

Do not overcook the asparagus and broccoli. And be sure to salt the pasta water sufficiently. Taste the pasta before you drain it; if it’s bland, add more salt to the water.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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