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Categories:
butter olive oil garlic shallots tomatoes carrots broccoli florets snow peas mushrooms basil salt freshly grated Parmesan cheese
Viewed: 71 - Published at: 6 years agoIngredients
- 1/4 c. butter
- 1/4 c. olive oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 2 large ripe tomatoes, seeded and chopped
- 2 small carrots, cut into julienne strips
- 1 c. broccoli florets
- 12 snow peas, trimmed
- 8 mushrooms, sliced
- 2 tsp. fresh chopped basil or 1 tsp. dried
- salt and pepper to taste
- 1/4 c. freshly grated Parmesan cheese
Method
- In a large heavy skillet, heat butter and oil until hot but not smoking.
- Add garlic and shallots and saute until golden brown.
- Add all vegetables and basil and cook quickly so that they are heated through but crisp.
- It should take about 5 minutes. Spoon the sauce over cooked and drained pasta of your choice.
