~ farfalle, vegetables in garlic basil sauce ~

104 Pinches 5 Photos
Somewhere, PA
Updated on Sep 3, 2015

I loved the sauce on this creation of mine. If you prefer, add some chicken, ham or just about any meat to make a bit heartier.. Change up the veggies as well, should you not like the ones I used. Enjoy!

prep time 15 Min
cook time 15 Min
method Stove Top
yield 4 - 5

Ingredients

  • 2 1/2 cups farfalle pasta, cooked according to package, drain
  • 5 tablespoons butter
  • 3 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 2 small zucchini, thin sliced
  • 1 cup match stick carrots or shredded
  • 2 tablespoons somewhat heaping - chunky garlic paste or 6 cloves, minced
  • 1 1/2 cups whipping cream
  • 1/2 cup chicken broth
  • 1 1/2 teaspoons dried basil or could use fresh
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup shredded parmesan cheese

How To Make ~ farfalle, vegetables in garlic basil sauce ~

  • Step 1
    Cook and drain pasta.
  • Step 2
    In a saucepan with salted water, cook zucchini and carrots once boiling for about 5 minutes, should be crisp tender. Drain.
  • Step 3
    In a saucepan, melt butter into olive oil. Add onions and saute until tender, add garlic and continue cooking another minute. Add cream, broth, basil, salt and pepper. Simmer for 5 - 6 minutes or until thickens some. Stir in Parmesan and remain stirring until melted.
  • Step 4
    Add in the drained vegetables and pasta.Remain simmering until heated through.
  • Step 5
    Serve immediately with additional Parmesan cheese.

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