Sunday, April 7, 2019

Vegetable Pasta Medley

Don’t you love to make a meal that’s packed full of vegetables? Make it Keto friendly by eliminating the pasta and adding more cheese. Serves 6 Total Time: 40 minutes


9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliceed
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

In a 6-qt. Dutch Oven, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot. Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes.

Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through. Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese. Yum Yum!

You need a Dutch Oven for this recipe

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