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August 2, 2011
Creamy Vegetable Pasta
Homestyle Pasta
Prep time:
29 minutescooking time:
11 minutes“Grandma took a lot of care slicing the vegetables into uniform bite-size pieces.”
Ingredients
Serves 6
- 1 medium zucchini
- 1 cup each sliced broccoli stalks, broccoli florets and cauliflower florets
- 1/2 cup julienned fresh fennel
- 3 tablespoons butter, divided
- 1/2 cup chopped onion
- 1 cup light cream
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon each black pepper and nutmeg
- 1/2 cup shredded fontina cheese
- 1/3 cup chopped fresh parsley
- 8 ounces wide noodles, cooked, hot
Directions
1
Cut zucchini into thin slices. Combine zucchini, broccoli stalks and florets, cauliflower, fennel and a small amount of water in a large saucepan. Bring to a boil. Cook, covered, for 5 minutes.
2
Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook onion in butter until tender, about 2 minutes.
3
Add cream, basil, salt, black pepper and nutmeg to onion mixture. Cook, stirring occasionally, just until thick, about 4 minutes.
4
Stir fontina into the cream mixture until melted. Stir in parsley.
5
Toss the pasta and vegetable mixture with remaining butter in a large bowl. Add the fontina mixture and toss to mix.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
With their crisp texture and anise flavor, fennel bulbs were a popular vegetable in Grandma's Italian-American kitchen. She sliced them thin for dipping into dips or mixed them with tart apple slices, blue cheese and vinaigrette for a salad.
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