Saturday, October 11, 2014

Vegetable pasta medley in a light cream sauce

There are some dishes that as long as you have veggies in your frige and pasta in your pantry you can put together quickly. I always keep cream cheese, butter and olive oil AND PASTA on hand as well as garlic so I can create a quick and easy dish to satisfy my hubby and if an unexpected guest stops by I can whip up this meal in no time.

Before I go on to the recipe I'd like to give a suggest a few things you can do so you'll be prepared to make this dish.

Buy fresh veggies and frozen to have on hand.  Fresh has to be used up faster than frozen but in this recipe you can use either.  I have.  Any combination of veggies will do and the more the merrier I say.  Add grilled chicken or shrimp if you like too!





Here is my recipe:


1/2 cup olive oil
4 T butter or or butter with canola oil. Land of Lakes brand
2  to 4 T cream cheese (light cream cheese can be used)
1 to 2 cloves garlic minced
1/4 tsp. red pepper
salt to taste
1 cup fresh broccoli florets
1 cup fresh green beans
Cherry tomatoes (as many as you would like)
1 lb. Farfalle pasta prepared according to directions(RESERVE 1+ CUPS PASTA WATER)

Italian grated cheese(to sprinkle on top) 




Add creamcheese to butter olive oil mixture and blend before adding vegetables.  I added it as an after thought so it is better to incorporate the creamcheese from the start.



In a large skillet on medium heat place olive oil and butter.  When butter has melted, add minced garlic and cream cheese.  Saute until cream cheese melts. Add broccoli and green beans**(I cooked them separately and set aside in refrigerator the night before to save time).

In a separate pot cook farfalle according to directions.

Please Note: Before draining pasta reserve 1 +cup pasta water. 

Add reserved pasta water to skillet with veggies.  Add tomatoes and remainder of drained pasta. Toss to coat.  Serve with extra cheese if desired.






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