INGREDIENTS:
- 2 tablespoons olive oil
- 1 large carrot, peeled and thinly sliced
- 1 cup broccoli florets
- 1 red bell pepper, seeded and sliced into strips
- 4 ounces white mushrooms, washed and sliced
- 1 medium zucchini, sliced or cut into strips
- 1 medium summer squash, sliced or cut into strips
- 2 tablespoon butter
- 1/2 large onion, small diced
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup chicken (or vegetable) broth
- 1/2 cup heavy cream
- 1/2 pound linguine noodles, cooked and drained according to package directions
- 1/2 cup grated parmesan, plus more for garnish
- Handful of basil leaves, cut into ribbons for garnish
INSTRUCTIONS:
- In a very large skillet, heat olive oil over medium high heat. Add carrots and sauté for 1 minute. Add remaining vegetables and sauté until they just begin to soften. Remove from pan and set aside.
- Add butter and onion to pan and cook until translucent, then add garlic and cook for another minute. Add the wine and scrape up any bits on the bottom of the pan. Stir in chicken broth, cream and parmesan. Season with salt and pepper, to taste. Add vegetables and cooked pasta to sauce. Toss and heat until warmed through.
- To serve, top with shredded basil and extra cheese.
Source: Kitchen Gidget
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