Pasta with Fresh Vegetables in Garlic Sauce
Zucchini is a popular summer squash and its mild, delicate flavor makes it suitable for this dish. When choosing garlic, make sure it is firm with dry heads and smooth skin. Avoid garlic with sprouting green shoots as this shows it had aged (loss of flavor and rubbery in texture).
Carrots are delicious eaten raw or cooked. Beta-carotene is not destroyed by cooking the carrots; in fact, cooking breaks down the fiber, making the carrots’ sugars more available, giving them a sweeter taste (remember, though, not to over cook!). Carrots are an excellent source of vitamin A.
Serves 4
3 medium carrots
2 small zucchini
1 small head of broccoli cut into florets
1 tablespoon olive oil
1/2 an onion, chopped
4 garlic cloves, minced
1/2 cup chicken broth
1/2 cup cream (can use whole milk)
1/2 teaspoon sea salt
1/2 teaspoon dried leaf tarragon
1/4 teaspoon freshly grated pepper
2 cups hot, cooked, drained pasta (fettuccine, ziti or shells)
Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Add carrots, zucchini and broccoli to 1 inch boiling water in medium saucepan. Cook until crisp-tender. Drain; set aside. In the same saucepan add olive oil, onion and garlic; cook until tender. Gradually stir in broth, cream and seasonings; simmer 5 minutes or until sauce is slightly thickened. Add vegetables and heat thoroughly, stirring occasionally. Add pasta to vegetables and lightly toss. Top with grated Parmesan cheese (optional). Serve immediately.
The Culinary Chase’s Note: For added flavor, cut the chicken broth in half and add 1/4 cup of white wine. If you want more of a crunch, add the zucchini and carrots to the garlic sauce without pre cooking the vegetables. A great way to incorporate three servings of vegetables in one dish!
Looks fab! How can you beat garlic sauce!
mmm, this recipe looks amazing! actually, all your recipes too. i’m glad i stopped by!
Thanks Kickpleat & Wheresmymind! An easy recipe that shouts out Spring is here! Cheers!
Hi, this is my first time here – what a delightful discovery. Your blog is full of great info and delicious food! 🙂 I love it!
I’ll be back for more… and adding you to my blogroll.
Hi Cynthia! Thanks for visiting my site. Cheers!
A vegans delight ! love the garlic sauce.
Just the color of this dish is a winner! Love a touch of tarragon in this dish too 🙂
Your site is scrumptious. I couldn’t comment above but I love Australian cooking magazines. I used to be able to find Delicious (unless they changed the title) and then it disappeared. I can still get Donna Hay. Like you I need great photos and mouthwatering recipes. Like your blog.
Thanks Kate & Gattina for your kind words!
Candy, Delicious is still available here as is Donna Hay magazine. Sorry about not being able to comment on the cappuccino jelly posting. I don’t know if it’s a blogger glitch as the comment section is on. Hopefully that’ll get corrected shortly. Cheers!