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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store, he writes from Barrinton, Rhode Island. You can easily vary it, using vegetables and herbs to suit your family's tastes. Ingredients:
12 ounces uncooked ziti or other medium pasta |
1 package (16 ounces) frozen broccoli, carrots and water chestnuts |
2 tablespoons olive oil |
2 tablespoons butter |
2 teaspoons dried basil |
2 teaspoons dried marjoram |
1 teaspoon dried thyme |
3/4 teaspoon salt |
4 teaspoons cornstarch |
1 cup chicken broth |
1/2 cup white wine or additional chicken broth |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a saucepan, bring 1 in. of water to a boil; place vegetables in a steamer basket over water. Cover and steam for 5-7 minutes or until tender.
2. In a Dutch oven or large saucepan, combine the oil, butter, basil, marjoram, thyme and salt. Cook and stir over medium heat for 1 minute. Combine cornstarch, broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain pasta. Add pasta and vegetables to the sauce; toss to combine. Sprinkle with Parmesan cheese. Yield: 8 servings.
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