VEGGIE CREAM PASTA
Ingredients:
olive oil
8 oz. asparagus, chopped into 1/2 inch slices
1 zucchini, diced
8 oz. cremini mushrooms, diced
4 garlic cloves, pressed
8 oz. grape tomatoes, halved
1 tsp. red pepper flakes
1/2 c. heavy cream
1/2 c. chicken broth
2 Tbsp. butter
1/2 lemon, juiced
1 lb. pasta
Directions:
1. Heat 1 Tbsp. olive oil over medium heat in large cast-iron skillet; add mushrooms and cook until soft; remove mushrooms, then add zucchini and asparagus, and cook for a few minutes; remove vegetables, and add garlic and red pepper flakes, adding more oil if necessary; cook for 1 minute, and then add tomatoes; cook for several minutes, and set aside.
2. In same skillet, combine cream broth, butter, and lemon; cook over medium heat, stirring frequently, until reduced to about 1/2 cup, approximately 15 minutes.
3. Boil 6 cups salted water in medium put; add approximately 1 lb. pasta and cook until al dente, 3-4 minutes; strain.
4. In large bowl, combine pasta and all vegetables; pour cream sauce over top, and toss to combine.
Yield: 4 servings
Active Time: 45 minutes
Total Time: 60 minutes
COMMENTARY
I used homemade pasta (spinach, tomato, and plain egg), for the tri-colored effect, which makes the presentation a lot more fun. Any old veggies can be subbed in here, in similar proportions. Salt everything liberally while cooking, which is my general philosophy. The lemon was an afterthought on the sauce, but turned out beautifully; another acid may work as well.
