Monday, September 19, 2011

Creamy Noodles with a Rainbow of Veggies

photo by Emily Hale

I can't believe I haven't posted this recipe until now. It has been a favorite ever since my mother-in-law gave it to me for a recipe-exchange bridal shower their family threw for me. She got the recipe from a Family Fun magazine, and I have altered it somewhat. It can be enhanced with cooked chicken or shrimp if you like. Lemon-pepper seasoned chicken is especially delicious. This pasta looks pretty and is extremely tasty.

 Creamy Noodles with a Rainbow of Veggies
2 to 3 Tb butter
1 minced or pressed garlic clove
1/2 C chicken broth
2 1/2 C cut fresh veggies, such as asparagus, zucchini, carrot, red or yellow pepper, mushrooms.
3/4 C cream
3/4 lb pasta
1 C grated parmesan
salt and pepper to taste

Bring salted water to boil for pasta. Boil pasta according to package directions. Meanwhile, melt butter in a saute pan and stir in the garlic until fragrant. If using mushrooms, use 3 Tb butter and saute them first. Then add the rest of the veggies for a minute. Add broth and salt and pepper to taste and simmer, covered, for 2 minutes. Stir in cream, simmer for a minute or two longer until veggies are crisp tender and cream is thickened slightly. Drain pasta, add back to pan, stir in veggie/cream mixture. Stir in cheese.

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