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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a delicious pasta dish that is as light and fresh as its name. Quick to make too. Ingredients:
1 tablespoon olive oil |
1/2 medium onion, coarsely chopped |
3 large tomatoes, peeled,seeded and chopped |
1 cup chicken broth |
1/2 cup whipping cream |
1 lb broccoli, cut julienne (flowerets only) |
3 medium carrots, peeled and cut into julienne |
1 lb capellini |
2 medium zucchini, peeled and cut into julienne |
1 1/2 cups parmesan cheese, grated |
1/4 cup butter |
Directions:
1. Bring large pot of salted water to boil.
2. Meanwhile, heat oil over medium heat.
3. Add onion and cook until lightly-coloured, about 5 minutes.
4. Add tomatoes and cook 1-2 minutes, stirring.
5. Mix in broth and cream.
6. Remove from heat and keep warm.
7. Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
8. When water returns to boil, cook 3 minutes and add zucchini.
9. Continue cooking until pasta is al dente, about 2-3 minutes longer.
10. Drain well and transfer to a large bowl.
11. Add Parmesan and butter and toss to blend.
12. Pour sauce over and toss gently.
13. Season and serve immediately.
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