30 min
4
servings
Ingredients
1
lb
fusilli pasta
1/4
cup
canola oil
1
onion
(julienned)
2
carrots
(washed, peeled, julienned)
1
zucchini
(washed, large diced)
2
cup
broccoli crowns
(washed, chopped)
1
cup
mushrooms
(cleaned, chopped)
4
clove
garlic
(sliced)
salt
pepper
3
cup
tomato sauce
1
cup
heavy cream
2
Tbsp
butter
1/2
cup
Parmesan cheese
(shaved)
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min
Instructions
Cook pasta according to package directions and set aside.
Add the oil to a large pot on medium heat. Add the onion, carrots, zucchini, broccoli, mushrooms, garlic, salt and pepper to taste; sauté for 7 minutes.
Add the tomato sauce and heavy cream to the cooked vegetables. Bring the sauce to a simmer, about 2 minutes, then add the cooked pasta.
To finish, immediately toss the sauced pasta with butter and shaved Parmesan cheese. Enjoy this veggie-lovers’ pasta dish with a crisp green salad and a glass of Chardonnay.
