Pasta with Fresh Vegetables in Garlic Sauce the Editors of Publications International, Ltd.
Pasta with Fresh Vegetables in Garlic Sauce
Makes 4 servings
|1||large onion, chopped|
|4||cloves garlic, minced|
|1/2||cup chicken broth|
|1/2||cup whipping cream|
|1/2||teaspoon dried tarragon|
|1/4||teaspoon black pepper|
|2||cups hot cooked pasta (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. Drain and set aside.
- Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream, salt, tarragon and pepper; 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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