Recipes

[lasvegasfoodie]

2 Tbsp each butter and olive oil

1 small onion chopped

2 cloves garlic minced

1 large carrot sliced

1/2 zucchini sliced

1/2 pound asparagus cut in 1/2 inch pieces

1/4 lb mushrooms sliced

1/2 C heavy cream

1/4 C chicken stock

1Tbsp dried basil

1/2 C frozen peas thawed

2 scallions thinly sliced

12 ounces cooked linguine

In large skillet heat butter and oil, add and saute onion and garlic. Add carrot cook 3 minutes. Add zucchini, asparagus and mushrooms and cook 2 minutes more. Add cream, stock, basil and salt and pepper to taste. Cook until liquid is slightly reduced. Add peas and scallion and cook for 1 minute until peas are warmed through. Serve over pasta and top with lots of parmesan cheese.

Of course you can use any combo of veggies you want. If you add broccoli or cauliflower add at the same time as the carrots. If you can find fresh peas add them at the very last minute and you are in for a real treat.

lasvegasfoodie