Creamy Vegetable Pasta

INGREDIENTS

1 medium zucchini

1 cup broccoli stalks, sliced

1 cup broccoli florets

1 cup cauliflower florets

½ cup fresh fennel, julienned

3 tbsp. butter, divided

½ cup onion, chopped

1 cup light sour cream

1 tsp. dried basil

½ tsp. salt

1/8 tsp. black pepper

1/8 tsp. nutmeg

½ cup fontina cheese, shredded

1/3 cup fresh parsley, chopped

8 oz. wide noodles, cooked, hot

DIRECTIONS

Slice zucchini. In large saucepan combine zucchini, broccoli stalks and florets, cauliflower, fennel and small amount of water. Bring to boiling. Cook 5 minutes, covered.

In medium saucepan melt 1 tbsp. butter on medium heat. Cook onion for 2 minutes or until tender.

Add cream, basil, salt, black pepper and nutmeg to onions. Cook 4 minutes or until thickened, stirring frequently.

Stir fontina into cream mixture until melted. Stir in parsley.

Toss pasta and vegetable mixture with remaining butter in large serving bowl. Add fontina mixture; toss.

Serves 6

Total Time: 00:40

 Print This Post

Tags: Creamy Vegetable Pasta, Pasta

Pasta | RSS 2.0 | Respond | Trackback |