Linguine Margherita

August 28, 2017

Margherita is an Italian tradition - classically known as a pizza recipe, the same can be replicated in a pasta plate! The story goes, in 1889 in honor of the Queen Margherita of Savoy, chef Raffaele Esposito created the pizza 'Margherita' using ingredients that resembled the colors of the Italian flag - red (tomato), white (mozzarella), green (basil). This pasta recipe was a favorite that my mother used to make on Sunday afternoons after mass and we would all gather around to enjoy

• 1 lb fresh linguine
• 2 oz diced prosciutto
• 1 oz pancetta
• 2 oz hard pepperoni
• 2 oz olive oil
• 2 oz butter
• 1/2 onion diced
• 6 oz cream
• 1 tspn cracked black pepper
• zest of 1 lemon
• 4 oz grated romano
• 8 oz of mixed steam veggies (broccoli, cauliflower, bell peppers, and carrots)

• In a saute pan place your olive oil and bring to medum heat. Add the bacon, prosciutto, pepperoni and onion and simmer for a few minutes • Begin bringing the pot of salted water used to cook the veggies back to a boil • Add butter to the skillet and stir • Add the cream and black pepper • At this point add the linguine to the pot of water and cook • Add the veggies and the lemon zest to the skillet and stir • After about 4 minutes remove the linguine from the pot of water and place directly in skillet • Plate the pasta and sprinkle with romano and garnish with remaining lemon zest

Nutritions

Calories
601

Sodium
629mg
26% DV

Fat
55g
85% DV

Protein
13g
27% DV

Carbs
7g
2% DV

Fiber
2g
8% DV