Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 4 Preparation Time :45
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12 ounces pasta –cooked
1 cup broccoli florets –blanched
1 cup sliced carrot — blanched
1/2 cup red bell pepper — diced
1/2 cup mushroom –quartered
1/2 cup yellow squash –sliced
1/2 cup zucchini –sliced
1/4 cup shallot –minced
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
2 cups cream
1 teaspoon garlic –minced
1 teaspoon fresh marjoram –chopped
1 teaspoon fresh oregano –chopped
1/2 teaspoon fresh thyme — chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon parmesan cheese — grated
Assemble all ingredients then heat pan and add oil.
Sauté shallot and garlic for a few seconds then add s
quash, zucchini and peppers
Sauté these for 30 seconds then add wine and reduce.
Add broth and cream and bring to a simmer for about
Add broccoli, carrot and mushrooms and continue to
simmer until sauce begins to thicken
Season with salt and pepper
Add pasta and fresh herbs and toss.
Serve hot and top with parmesan cheese.
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Per Serving (excluding unknown items): 725 Calories;
39g Fat (48.2% calories from fat); 17g Protein; 77g Carbohydrate;
5g Dietary Fiber; 106mg Cholesterol; 673mg Sodium.
This recipe is excellent when adding protein to the dish. Try adding grilled or other cooked chicken. Shrimp scallops or other seafood also work well.
I have been working at WBFJ since September 2004 when God threw me out of the boat I was riding in and set me on a new and wonderful course. I love co-hosting the morning show, although the lack of sleep does make me a bit loopy at times.
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