Delicious, creamy pasta full of fresh vegetables
Ingredients
- 1 pound linguine
- 2 cups cherry tomatoes
- 1 bunch broccolini, chopped
- 2 cups mushrooms, sliced
- 1 yellow squash, sliced
- 1/2 cup frozen peas
- 1/4 cup herbs, chopped (I like parsley, basil, and oregano)
- 1 cup cream
- 1/2 cup grated parmesan
- 2 tablespoons Garlic Olive Oil
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 2 tablespoons Basil Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 lemon, juiced
Instructions
- Bring a large salted pot of water to a boil and cook the pasta to al dente.
- In a small skillet, heat the basil olive oil over medium heat. Add the breadcrumbs and toss well to coat with the oil. Cook for about 5 minutes until golden. Take off the heat and set aside.
- While the pasta cooks make the sauce. Heat garlic olive oil and butter in a large skillet over medium heat. Add the broccolini, mushrooms, salt, pepper and red pepper flakes. Cook for about 5 minutes until the vegetables start to get tender. Remove from the skillet and set aside.
- Add the cream and parmesan to skillet and whisk well to combine. Simmer for 5 minutes until slightly thickened.
- When the pasta is cooked, add the pasta and a splash of pasta water to the skillet and toss with the sauce. Add the cooked veggies, tomatoes and peas. Cook for another 2 min until the tomatoes are tender.
- Top with herbs, lemon juice and bread crumbs.
Takes 25 minutes
Serves 4
