Linguine with Vegetables and Purslane

Name: Linguine with Vegetables and Purslane
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 cups of fresh or frozen green peas (200 g); 1 1/2 cups of broccoli florets (200 g); 1 medium-sized zucchini, cut into cubes (200 g); 250 g of linguine pasta; 1/4 cup of coarsely chopped purslane leaves; 1/2 cup of butter (50 g); 1 tablespoon of salt; 1 tablespoon of mustard seeds

1
1 1/2 cups of fresh or frozen green peas (200 g)
2
1 1/2 cups of broccoli florets (200 g)
3
1 medium-sized zucchini, cut into cubes (200 g)
4
250 g of linguine pasta
5
1/4 cup of coarsely chopped purslane leaves
6
1/2 cup of butter (50 g)
7
1 tablespoon of salt
8
1 tablespoon of mustard seeds

Ingredients

1
1 1/2 cups of fresh or frozen green peas (200 g)
2
1 1/2 cups of broccoli florets (200 g)
3
1 medium-sized zucchini, cut into cubes (200 g)
4
250 g of linguine pasta
5
1/4 cup of coarsely chopped purslane leaves
6
1/2 cup of butter (50 g)
7
1 tablespoon of salt
8
1 tablespoon of mustard seeds

Directions

1
In a large pot, bring 2.5 liters of water to a boil with 1/2 tablespoon of salt
2
Add the green peas, broccoli, zucchini, and linguine
3
Cook with the lid off until the pasta is al dente and the vegetables are tender (about 10 minutes)
4
In a medium-sized skillet, cook the purslane and butter over medium heat until melted
5
Add the salt and stir to combine
6
Drain the pasta along with the vegetables and transfer to a serving dish
7
Top with the purslane mixture and mustard seeds
8
Serve immediately
9
314 calories per serving.