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Categories:
olive oil carrots bite size broccoli red bell pepper butter white mushrooms zucchini summer garlic onion chicken broth white wine heavy cream salt frozen peas fresh basil Pasta
Viewed: 50 - Published at: 5 years agoIngredients
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 whole red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 whole fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions and drained
Method
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the carrots and cook, about 1 minute.
- Then add the broccoli and cook, about 1 additional minute.
- Add the red peppers and cook, about 1 minute.
- Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up.
- Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes.
- Remove the vegetables from the skillet, add to the other vegetables and set aside.
- For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits.
- Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half.
- Stir in the cream and Parmesan and allow the cheese to melt.
- Add salt and black pepper to taste.
- Add all the vegetables to the sauce along with the peas and basil.
- Stir to combine.
- If the sauce needs a little more liquid, splash a small amount of broth as needed.
- Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta.
- Toss to combine.
- Sprinkle with extra basil and serve with extra Parmesan.
