Herb Parmesan Vegetable Penne Pasta
Tuesday, September 20, 2011
1 cup sliced julienne carrots
1 cup frozen peas
2 cups broccoli florets
1 cup diced eggplant or zucchini
1/4 teaspoon red pepper flakes, and parsley
1 clove minced garlic
Saute vegetables in 2 tablespoons olive oil, garlic, season with salt pepper and herbs till desired softness, we like them soft around 6-8 minutes. Set aside.
1 box penne pasta or pasta of choice
Boil salt water for pasta of choice. Cook pasta and set aside.
In the meantime make herb parmesan sauce.
In a large fry pan, melt 2 tablespoon butter, 1/4 cup extra virgin olive oil saute 2 cloves of minced garlic in pan on medium heat. Lower heat and add 1 1/2 cups chicken broth. Season with salt pepper and a pinch of rosemary, add 1 teaspoon chopped parsley. Add 1/3 cup grated parmesan cheese. Stir all together. Add sauteed vegetables to this sauce. Serve over cooked pasta toss with more parmesan. Great over rice too.
Posted by claudia lamascolo at 12:17:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.