1/3 16 oz linguine package cooked as directed
1/2 pound polish sausage sliced
1/2 large onion sweet onion sliced
1 cup sauté vegetable ragu (Already cooked, look for recipe bellow)
3 large eggs
1/3 cup milk
1table spoon fresh parsley chopped
Tomato sauce - optional
6 medium size zucchini
2 medium size yellow squash
2 medium size Chinese eggplants
3 medium size carrots
2 large tomato peeled and chopped
1 cup sauté mushrooms
2 large onions chopped
8 cloves garlic chopped
1.5 table spoon parsley
1/2 table spoon dill
1/3 table spoon black pepper
1/3 table spoon allspices
1.2/3 table spoon salt
1 table spoon sugar
1 table spoon Dijon mustard old stile (Maille recommended)
Preparation time: 10 min
Cooking time: 10 min
Preparation time: 20 min
Cooking time 20 min
Place onion into oiled none stick pan. Sauté for 3 min. Add sausage, vegetable ragu and cooked linguine. Sauté for 3 min.
Beat well eggs. Add milk and parsley to eggs. Mix well and pour on top of linguine. Mix all ingredients and sauté for another 3-5 min. Serve hot. Your favorite tomato sauce is optional
Wash all vegetables. Peeled and chopped all of them. Place zucchini, yellow squash, eggplants, carrots into oiled nonstick pan. Sauté for 10 min add all spices, tomato, garlic, onion, mushrooms, mustard and sauté for 10 min.
Serve hot or cold.
You can store vegetable ragu up to ten days in refrigerator.