This recipe is very heavy on the veg and is another one that will help use up your garden goodies.
2 carrots skinned and sliced on a diagonal
Small broccoli stalk chopped into bite size pieces
1 small zucchini and 1 small squash- sliced into half moons
1 red pepper thinly sliced
1/2 an onion thinly sliced
4 cloves of garlic
3/4 cup of broth
1/2 cup of light cream or half and half
1/2 box of spaghetti or linguini- cooked according to package
Add a few swirls of evoo to pan and sauté carrots for for 1-2 minutes then move to plate.
Then add broccoli and do the same and remove to plate.
Repeat the zucchini/squash and add to plate.
Add a small slab of butter and a swirl of evoo and sauté mushrooms for 1-2 minutes then add sliced pepper and onion. Cook for 4 more minutes and move to plate.
Add a little bit of evoo and sauté garlic for 30 seconds then add broth and scrap bottom of pan. Allow liquid to reduce then add cream and whisk in Parmesan cheese.
Stir in peas and S&P then return vegetables to pan. Stir in pasta then top with a little more parm and chopped basil.