0/5
(0 Votes)
Ingredients
- 2 medium carrots
- 1 small zucchini
- 1/4 cup butter
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups hot, cooked, drained pasta
Preparation
Step 1
Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in medium saucepan, add carrots and zucchini. Cook until crisp-tender. Drain and remove from saucepan. set aside. Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream and seasonings; simmer 5 minutes or until sauce is slightly thickened. Add vegetables; heat thoroughly, stirring occasionally. Add vegetables and sauce to hot cooked pasta, toss lightly.
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