August 2, 2011

Vegetable Garlic Pasta

Homestyle Pasta

Prep time:

10 minutes

cooking time:

18 minutes

“Because the thin vegetable strips resembled colorful pasta, we didn't even know we were eating veggies.”

Ingredients

Serves 4

3 medium carrots
2 small zucchini
4 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
2 cups hot, cooked fettuccine, ziti or shells

Directions

1
Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in a medium saucepan over high heat; add carrots and zucchini. Cook until crisp-tender, about 5 minutes. Remove vegetables from saucepan and drain; set aside.
2
Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender, about 5 minutes.
3
Gradually stir in broth, cream, salt, tarragon and pepper; simmer until sauce is slightly thickened, about 5 minutes.
4
Add vegetables; heat thoroughly, stirring occasionally, about 3 minutes. Place hot, cooked pasta in a serving bowl. Add vegetables and sauce to pasta; toss lightly. Serve immediately.

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Grandma's Secret Trick

Fresh garlic was a mainstay in Grandma's cooking, so she always had a generous supply on hand in her kitchen. She discovered that the garlic stayed fresh longer when it was covered but had some air circulation. Rather than buying a special garlic pot, Grandma made her own with a small terra-cotta flowerpot. She placed the garlic on the pot's saucer and covered it with the inverted pot. The drainage hole let in just enough air.

Everyday Cooking My Way

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