Real Recipes From Real Home Cooks ®

pasta w/ garlic parmesan sauce & vegetable ribbons

Recipe by
Cassie *
Somewhere, PA

This dish really hit the spot. I found this recipe or should I say a version of it in one of my Favorite Brand Name Cookbooks. Of course I had to tweak it as it didn't include Parmesan cheese, so as always I made it my way. I added bouillon for more flavor and of course more sauce ingredients. The only thing that remains the same is the pasta, zucchini and carrots...LOL This was a perfect meal as is, but you could easily add some chopped chicken if you prefer, to make it more substantial. I myself loved it just as is. I hope you try it sometime. Enjoy!

yield 4 - 6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For pasta w/ garlic parmesan sauce & vegetable ribbons

  • 1 lb
    linguine, fettuccine or even spaghetti. cooked and drained
  • 3 md
    carrots, peeled and cut into thin slices with vegetable peeler
  • 1 md
    zucchini, cut into thin slices with vegetable peeler
  • 1 md
    corn on cob - shucked and sliced from cob - or could use 1 cup frozen corn
  • 1/4 c
  • 1 lg
    onion, chopped
  • 6 - 8 md
    cloves, garlic - minced
  • 1 c
    chicken broth
  • 1 tsp
    better than buillon chicken paste ( dissolve with broth )
  • 1 c
    heavy cream
  • 1/3 c
    shredded - not grated parmesan cheese
  • 1 tsp
    each - salt & dried , crushed tarragon leaves
  • 1/2 tsp
  • parmesan
    for garnish

How To Make pasta w/ garlic parmesan sauce & vegetable ribbons

  • 1
    Prepare vegetables and place in a pot of salted boiling water. Cook just until tender. Drain and rinse with cold water. Set aside.
  • 2
    Prepare your pasta. Try to have it ready about the same time as the sauce. In a medium saucepan, cook onions and garlic in butter until tender.
  • 3
    Stir in the cream and broth. Bring to a simmer and cook until slightly thickened. It won't be real thick. About 15 minutes. Stirring occasionally. Add the tarragon, salt and pepper. Now, reduce heat and whisk in the cheese and simmer for another 2 - 3 minutes or until cheese is completely melted.
  • 4
    Drain pasta and place in a dutch oven. Toss with vegetables.
  • 5
    Add the sauce and toss to coat pasta and vegetables. Cook until everything is heated through and sauce is a little thicker.
  • 6
    Plate and sprinkle with Parmesan, salt and pepper if desired. I served with just a side salad. Note: Cooked chopped chicken could be added to this for a more complete meal. We loved it just as it was though.