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Pasta With Fresh Vegetables In Garlic Sauce

Holidaycooking's picture
Ingredients
  Carrots 3 Medium
  Zucchini 2 Small
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Chicken broth 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried tarragon leaves 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Hot cooked drained pasta 2 Cup (32 tbs) (Fettuccine, Ziti Or Shells)
Directions

Cut carrots and zucchini lengthwise into thin slices with vegetable peeler.
Bring 1 inch water to a boil in medium saucepan; add carrots and zucchini.
Cook until crisp-tender.
Remove from saucepan and drain; set aside.
Melt butter in same saucepan over medium heat.
Add onion and garlic; cook until tender.
Gradually stir in broth, cream and seasonings; simmer 5 minutes or until sauce is slightly thickened.
Add vegetables; heat thoroughly, stirring occasionally.
Add vegetables and sauce to hot cooked pasta; toss lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Pasta

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