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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Parmesan Pasta with Vegetables as made by Holly and Brian Grambort Recipe

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This recipe for Parmesan Pasta with Vegetables as made by Holly and Brian Grambort is from The Underwood Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box or bag of pasta (rigatoni, farfalle, rotelle, penne, ziti, cavatappi)
1 pkg. mushrooms sliced
1 cup heavy cream
8 Tbsp. butter
2-3 zucchini sliced
1 cup parmesan cheese
2 cans diced tomatoes
½ tsp. basil
½ tsp. oregano
¼ tsp. garlic powder
Directions:
Directions:
1. Prepare the pasta according to box directions and set aside.

2. In a large skillet, melt 4 Tbsp. butter over medium high heat and sauté the mushrooms for 3-4 minutes.

3. Add the zucchini, cream, and the remaining butter. Bring to a boil, reduce heat and simmer for five minutes. Add the pasta and parmesan cheese. Mix well. Add the tomatoes and spices and mix well.

4. Serve immediately.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
If you use the Del Monte brand diced tomatoes flavored with basil, oregano, and garlic, you can skip the last three ingredients.

I love onion, so I usually add some when the mushrooms are cooking.

My favorites for this recipe are cavatappi and farfalle pastas.

 

 

 

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