Our daughter-in-law makes this and we are lucky if we get to eat it!
can substitute any veggies you personally like, I usually include red bell pepper, maybe sun dried tomatoes. Because John prefers some meat in everything, you can also toss in some slices of cooked hot Italian sausage.
3 or 4 TBSP Butter
1 lb asparagus, trimmed and cut into 1 inch pieces
1 zucchini, halved lengthwise and cut into chunks
8 oz button mushrooms, trimmed and sliced thin
1 cup frozen peas
2 cloves garlic, minced
salt and pepper to taste
1 - 14.5 ounce can diced (or crushed tomatoes). I like the fire roasted kind.
1/4 tsp. red pepper flakes
1/2 cup heavy cream
1/4 cup fresh minced basil
1 1/2 TBSP lemon juice
grated parmesan cheese
1 pound dried pasta.
Melting 1 TPSP butter at a time in a skillet, saute each type of fresh veggie separately until cooked. Transfer cooked veggies into large bowl.
After finishing the veggies, saute garlic for about 30 seconds, then add canned tomatoes and red pepper flakes. Let simmer for about 5 minutes, until the sauce begins to reduce.
Stir in cream and continue cooking until reduced again, about 5 more minutes.
In the meantime, cook pasta according to directions, reserve 1/2 cup of the pasta cooking water, and drain the pasta when it is almost tender, but firm to the bite. DO NOT rinse pasta.
Return pasta to the pot. Stir in vegetable mixture, tomato sauce, fresh basil, lemon juice and toss to coat. Add reserved pasta water as needed to loosen the sauce before serving.
Pass the parmesan and EAT.
