Ingredients
1/2 lb of whole grain linguine cooked al dente and tossed with a bit of olive oil (just enough so the noodles don’t stick together)
4 Tbsp olive oil or butter
4-6 large cloves of garlic, minced
2 shallots, minced
1 1/2 cups fresh baby carrots cut julienne-style
3 cups fresh broccoli florets and stems coarsely chopped
2 cups fresh spinach, packed
1 cup cherry tomatoes, halved
1/4 cup brandy
3/4 to 1 cup Half & Half or light cream (depending on how creamy you like it)
1-2 tsp chili flakes
salt, pepper
1/2 cup shredded Parmeggiano-Reggiano cheese
1/4 cup fresh chopped parsley
Preparation
Boil water for pasta and cook pasta until al dente - meanwhile, put carrots in a microwave safe bowl, cover and cook until half-done and still a little crisp.
Heat olive oil or butter in a large pan and add garlic and shallots. Saute on medium heat until fragrant, soft but not brown.
Add broccoli, carrots and cook until broccoli and carrots are crisp-tender. Add brandy (or wine) and ignite until flames subside. Add Half & Half, cook and keep stirring until it sauce reduces to a thickened sauce. Add spinach and chili flakes and cook until spinach has wilted. Add 1/2 cup Parmeggiano-Reggiano cheese if desired until cheese has melted. Season with salt and pepper to taste. Remove from heat and stir in cherry tomato halves.
Spoon mixture over cooked, drained pasta and sprinkle with fresh parsley and freshly cracked pepper if desired.
Note: you can omit the Parmesan cheese and/or cream if you prefer low-fat version. If you do, use 1/2 cup white wine instead (or use vegetable or chicken broth) and skip the igniting. Just cook the veggies until part of the liquid has reduced but you still have enough to form a sauce.
