Ingredients
- Steamed Fresh Vegetables:
- 8 oz. large bow ties (or other pasta)
- Steamed Fresh Vegetables (see recipe below)
- 1/2 C. heavy cream
- 1/2 C. chicken broth
- 1/4 C. grated Parmesan cheese, plus additional at table
- 1/2 lb. thin asparagus (if thick, cut in half lengthwise)
- 2 medium carrots, peeled, cut into 2 x 1/4 inch sticks
- 2 C. brocoli florets
- 1 medium yellow squash or zucchini, cut into 2 x 2 1/2 inch chunks
- 3 T. butter
- 2-3 T. chopped fresh basil, dill or parsley
- 2-3 T. chopped scallions
- Salt and freshly ground black pepper
Preparation
Step 1
1. Cook pasta according to package directions. Drain. Return to pot.
2. While pasta is cooking, prepare steamed fresh vegetables. To steam vegetables: Trim and discard woody ends from asparagus. Cut in 2 inch lengths. In a deep, covered skillet, heat 1 inch of lightly salted water to a boil. Add all vegetables except squash. Return to a boil. Cover and steam 1 minute. Add squash. Steam 3 minutes longer, until vegetables are crisp-tender. Drain.
3. To finish vegetables: Melt butter in same skillet. Return vegetables and toss with basil, dill or parsley, scallions, salt and freshly ground black pepper to taste. Add to drained pasta in pot.
4. In a deep skillet, simmer cream, broth and cheese until slightly thickened. Pour over pasta and vegetables. Season with salt and freshly ground black pepper. Toss over low heat until pasta is heated through and coated with sauce. Serve with additional cheese.