Post by Lizzie on Jun 19, 2014 12:31:11 GMT
**** I have made this recipe a million times, as stated. It is super easy. However, I have also substituted other veggies with great success. This past time I made it -- I GRILLED the veggies separately outside on the grill and added them to the pasta. YUM!!!!
1 cup carrots, cut julienne style
1 cup yellow squash, julienne
1 cup zucchini, julienne
1 lb. pasta (I like to use either bow ties or penne)
2 cups heavy cream
1 tablespoon minced garlic
3/4 tsp. salt
1 cup fresh parsley
1 cup freshly grated parmesan cheese
1 cup chopped tomato (optional, for garnish)
Bring 2 qts water to boil. Add salt.
Add pasta and cook for time stated on box directions.
3 minutes before pasta is finished, add carrots.
1 minute before pasta is finished, add zucchini and squash.
Drain all in colander.
Meanwhile, bring 2 cups cream, garlic, and salt to a boil. REduce and simmer 10 minutes. Blend with parmesan cheese .
Toss veggies and pasta , cream sauce, parsley, salt and pepper, in large serving bowl. Garnish with chopped tomato.
1 cup carrots, cut julienne style
1 cup yellow squash, julienne
1 cup zucchini, julienne
1 lb. pasta (I like to use either bow ties or penne)
2 cups heavy cream
1 tablespoon minced garlic
3/4 tsp. salt
1 cup fresh parsley
1 cup freshly grated parmesan cheese
1 cup chopped tomato (optional, for garnish)
Bring 2 qts water to boil. Add salt.
Add pasta and cook for time stated on box directions.
3 minutes before pasta is finished, add carrots.
1 minute before pasta is finished, add zucchini and squash.
Drain all in colander.
Meanwhile, bring 2 cups cream, garlic, and salt to a boil. REduce and simmer 10 minutes. Blend with parmesan cheese .
Toss veggies and pasta , cream sauce, parsley, salt and pepper, in large serving bowl. Garnish with chopped tomato.
