-
1
First, prep the vegetables.
-
2
Chop the broccoli into bite-sized pieces, about 1 to 1 1/2 cups worth.
-
3
Dice half a yellow onion.
-
4
Chop 3 to 4 cloves of garlic.
-
5
Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash.
-
6
Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
-
7
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat.
-
8
Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent.
-
9
Then throw in the broccoli.
-
10
Stir, and add in the carrots.
-
11
Stir it around, and PLEASE, PLEASE cook it for only a minute, tops.
-
12
Transfer the mixture to a plate.
-
13
Add in the red pepper strips to the skillet.
-
14
Stir them around for a minute or so, then transfer them to the plate.
-
15
Add pasta to slightly salted boiling water and cook to al dente.
-
16
Add a tablespoon of butter to the skillet.
-
17
Add squash and zucchini, cook for less than a minute, then transfer to plate.
-
18
Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
-
19
FOR THE SAUCE
-
20
To make the sauce, pour 1/4 to 1/2 cup dry white wine into the skillet (see note below).
-
21
Add 1/2 cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking.
-
22
Cook for 1 to 2 minutes until the liquid starts to thicken.
-
23
Add 1 cup whipping cream and 1 cup half-and-half.
-
24
Measure out 1/2 cup grated Parmesan; add to the skillet.
-
25
Add salt and pepper to taste.
-
26
Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
-
27
Dump veggies and mushrooms into the sauce along with 1/2 cup frozen peas right out of the freezer.
-
28
Add pasta al dente and stir.
-
29
If the sauce seems a little thick, or if there doesnt seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half.
-
30
Top with more Parmesan, salt, pepper, and basil to taste.
-
31
Note: if youre averse to wine, add chicken broth instead.
-
32
But watch the salt later.
