Vermicelli With Creamed Zucchini Carrots and Walnuts |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 5 |
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365 to Cook Vegetarian, Kitty Morse. Ingredients:
1 lb vermicelli |
2 tablespoons olive oil |
1 large carrot, peeled and cut in matchsticks |
2 garlic cloves, minced |
2 medium zucchini, cut in matchsticks |
1 1/2 cups half-and-half |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
1/3 cup pesto sauce |
1 cup walnut pieces |
1/2 cup grated parmesan cheese |
Directions:
1. In a large saucepan filled with water, cook pasta until tender but still firm, 6-8 minutes.
2. Meanwhile, in a medium frying pan, heat olie oil over medium high heat. Cook carrot and garlic, stirring often, until lightly browned, 1-2 minutes.
3. Add zucchini and cook until limp, 2-3 minutes.
4. Add half-and-half and cayenne. Cook until sauce is heated through, about 3 minutes.
5. Drain pasta. Transfer to a serving bowl and toss with pesto. Add walnut pieces and sauce. Serve hot with Parmesan on the side.
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