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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7. Ingredients:
1 lb penne pasta |
4 tablespoons butter |
8 ounces sliced mushrooms |
1 tablespoon minced garlic |
9 baby carrots, julienne cut |
4 cups broccoli (or asparagus, snow peas, etc) |
1/2 cup vegetable broth |
1/2 tablespoon lemon juice |
1 teaspoon sugar |
1/4 teaspoon red pepper flakes |
1 teaspoon dried basil |
salt and pepper, to taste |
parmesan cheese, to taste sprinkled on top |
Directions:
1. Cook pasta according to package directions.
2. Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
3. Steam the vegetables for a about 5 minutes.
4. In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
5. Add the steamed vegetables to the sauteed mushrooms.
6. Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
7. Add the cooked and drained pasta, incorporate with the vegetables.
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