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Pasta With Fresh Vegetables In Garlic Sauce

Holidaycooking's picture
  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)

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: 
Main Dish

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1737 Calories from Fat 847

% Daily Value*

Total Fat 97 g148.7%

Saturated Fat 57.6 g288.1%

Trans Fat 0 g

Cholesterol 443.8 mg147.9%

Sodium 1535.8 mg64%

Total Carbohydrates 188 g62.8%

Dietary Fiber 14.4 g57.5%

Sugars 28 g

Protein 39 g77.7%

Vitamin A 691% Vitamin C 155.2%

Calcium 36.3% Iron 49.6%

*Based on a 2000 Calorie diet

Pasta With Fresh Vegetables In Garlic Sauce Recipe