SUMMER VEGETABLE FETTUCCINE IN A LIGHT CREAM SAUCE

Coming at you with a perfect summer Sunday dinner pasta. Using whatever green veggies look good at the market (I did a sugar snap pea, asparagus and broccoli) you can do a sauté in some garlic and shallots and quick coat in a little cream. Top with Parm and combine with fettuccine or your favorite pasta. Tasted great with a crisp glass of white wine when it’s so hot out!

Recipe:
Veggies
1 lb Pasta
1 shallot thinly sliced
3 cloves garlic
3/4 cup heavy cream
Parm for topping

Cook your pasta in salted water. Meanwhile sauté garlic in olive oil for about 3-5 min on medium heat. Add in your chopped veggies. If you used snap peas make sure to slice off the ends as they can be a little tough. After about 6 min remove from pan and add a little olive oil and your shallots. Sauté for about 2 min and then add in cream. Be careful that pan isn’t too hot when you add the cream or it’ll curdle (has happened to me and it was very unfortunate). Cook cream for about 2 min and add back in your veggies. Combine with pasta and parm. Add in some salt / pepper and red pepper flakes depending on spice level preference. Enjoy!