Ingredients: |
Ingredients: Butter
Olive Oil
3 to 4 cloves garlic, minced
½ to 1 small onion, finely chopped
1 cup broccoli, cut into bite-sized pieces
2 carrots, peeled and sliced
2 zucchini, sliced
1 yellow squash
½ red bell pepper, cut into strips
1 cup frozen peas
1 cup heavy cream
1 cup half and half
1/2 cup white wine
1/2 cup low-sodium chicken broth
6-8 fresh basil leaves
1/2 cup grated parmesan cheese
Salt
Pepper
1 pkg. cooked penne pasta
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Directions: |
Directions:In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and
cook until translucent, about 2 minutes. Begin sautéing the veggies in batches, cooking only
1 or 2 minutes each, at most. To begin, add broccoli and carrots to onion & garlic. Cook only
for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add
red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very
careful not to overcook; veggies at this point should still be somewhat raw/crunchy. When all
veggies have been removed and skillet is empty, pour dry white wine into pan. With whisk, begin to scrape the bottom of the pan to loosen all the bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half. Add ½ cup grated Parmesan. Stir together and
cook to thick, adding salt & pepper to taste. Roll fresh basil leaves together and thinly slice, and stir into sauce. Add all the vegetables at once into the sauce. Stir gently to combine; if sauce seems to thick, add equal parts
half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. Don't cook too long or the vegetables will be soggy. Taste & check seasoning; add more salt & pepper if needed. Add the al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves and parmesan. |
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