Coconut Linguine Primavera

We are lovers of pasta. My hubs and my boys will eat any pasta with any sauce as long as it's cooked Al Dente and with love.

I myself am not a big fan of red sauces. I will eat my hubs special meat sauce that he cooks for 3 days, but other then that I am rose and cream sauce kind of girl.

There is two pasta dishes we all love. One is the basic Spaghetti Aglio e Olio (garlic & Olive Oil) and the second one is my Coconut Linguine Primavera. I love how simple and light yet tasty these both pasta dishes are.

Coconut Linguine Primavera

Last night most of my household felt under the weather and under the attack of stomach bug.I decided to make something light and filling. The perfect choice was Coconut Linguine Primavera.

The Coconut flavor in my Primavera comes from Organic Virgin Coconut Oil I love to use in some of my cooking instead of Olive oil. If you don't have or like Coconut oil use Extra Virgin Olive oil in this recipe.

This recipe makes 4-6 serving.

Ingredients:

• 1 lbs Linguine
• 2 Tbsp Coconut Oil (or Extra Virgin Olive Oil)
  
• 4 Cloves Garlic
• 1 cup Carrots (chopped)
• 2 cups Cauliflower (small florets)
• 2 cups Broccoli (small florets)
• Snow Peas
• Parmesan Cheese
• Salt
• Pepper
• 1 tsp Vegeta (European vegetable seasoning - it is optional to use it)

In a large pot with boiling water and salt cook linguine till Al Dente. Strain and put aside.

In a large skillet heat coconut oil, add fresh chopped garlic and cook on medium heat for couple minutes. Add the carrots, cauliflower and broccoli. Saute for 10 minutes or until the vegetables are done, but still crunchy. Add salt,pepper and Vegeta to taste. Finally, add Snow peas and saute for another 2 minutes.

Add cooked Linguine to the skillet and stir all together. Put in on plates and sprinkle with fresh Parmesan cheese.

Enjoy!