Pasta With Fresh Vegetables In Garlic Sauce Recipe
Ingredients
3 medium carrots
2 small zucchini
1/4 cup butter or margarine
1 large onion, chopped
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/2, teaspoon dried tarragon leaves, crushed
1/4 teaspoon pepper
2 cups hot, cooked, drained pasta (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.
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.
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