Tuesday, September 20, 2011

Herb Parmesan Vegetable Penne Pasta

1 cup sliced julienne carrots
1 cup frozen peas
2 cups broccoli florets
1 cup diced eggplant or zucchini
1/4 teaspoon red pepper flakes,  and parsley
1 clove minced garlic
Saute vegetables in 2 tablespoons olive oil, garlic, season with salt pepper and herbs till desired softness, we like them soft around 6-8 minutes. Set aside.

1 box penne pasta or pasta of choice
Boil  salt water for pasta of choice.  Cook pasta and set aside.

In the meantime make herb parmesan sauce.
In a large fry pan, melt 2 tablespoon butter, 1/4 cup extra virgin olive oil saute 2 cloves of minced garlic in pan on medium heat. Lower heat and add 1 1/2 cups chicken broth. Season with salt pepper and a pinch of rosemary, add 1 teaspoon chopped parsley. Add 1/3 cup grated parmesan cheese. Stir all together. Add sauteed vegetables to this sauce. Serve over cooked pasta toss with more parmesan. Great over rice too.
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