I love pasta. I’ve been noticing lately how many recipes I’ve posted that involve pasta. It’s a lot. I hope you don’t mind.
I altered this recipe from one I clipped out of Southern Living many moons ago. It turns out just a little different each time I make it, depending on the veggies I put in and also which kind of cheese I end up using. It’s always good.
Gather up your ingredients:
Your choice of veggies, cut up into bite size pieces. I used broccoli, asparagus, zucchini, green onions and grape tomatoes. Snow pea pods are also good, as are mushrooms if you like them.
1/4 cup butter
2 garlic cloves, minced
1 1/2 cups half and half
1 1/2 cups cheese (parmesan or an Italian blend, like I used here)
fresh basil, chopped
salt and pepper
1 lb. linguini
Start the water for the pasta and cook it to package directions. The broccoli, asparagus and zucchini can be added to the boiling pasta water during the last few minutes of cooking time if there’s room in the pot, or you can steam them separately until they’re tender crisp.
Melt the butter in a sauce pan. Saute the garlic in the butter. Stir in the half and half. Whisk in the cheese and let it melt into the sauce over medium heat. Try to keep it from boiling. Season the sauce with salt and pepper.
Drain the pasta and veggies and put them back into the large cooking pot. Add the sauce, green onions, tomatoes and basil. Toss it all to combine. Serves about 6 people.