1/4 cup chopped fresh basil or 1 teaspoon dried basil leaves
1 clove garlic, minced
1/2 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried red pepper
2 cups cherry tomatoes, halved
1/4 cup (1/2 stick) butter or margarine
1 cup (1/2 pint) whipping cream
1 cup grated Parmesan cheese
How to Make It
Cook pasta according to package directions, adding broccoli, zucchini and sugar pea pods during last 2 minutes of cooking; drain. Return pasta and vegetables to saucepan; cover to keep warm. In large skillet over medium heat, heat oil; add mushrooms, basil and garlic. Cook 2 minutes, stirring frequently; add parsley, salt and peppers. Cook 1 minute; add cherry tomatoes. Cook 1 minute or until hot. Add vegetables to pasta mixture in saucepan. In same skillet over medium heat, melt butter; stir in whipping cream and cheese. Cook, stirring constantly until smooth and hot. Toss pasta mixture and sauce; serve immediately.
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