| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 1 cup bite-size broccoli pieces
- 1 red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, sliced diagonally
- 1 medium summer squash, sliced diagonally
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth, plus more as needed
- 1/4 cup white wine (see Cook’s Note)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan, plus more for serving
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 12 fresh basil leaves, chopped, plus more for serving
- 1 pound pasta (fettuccini), cooked according to package directions
Instructions
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 426 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 35 mg |
| Sodium | 615 mg |
Reviews
4/10/2024: Wonderful flavor! I’ll definitely make this frequently as the husband and kids loved it…This is a great way to get vegetables into them. I doubled the sauce and added shrimp to the end of step 2. I sprinkled green onion on top also. Awesome recipe Ree, Thank you!
The sauce makes the dish
This recipe was fine but I wouldn’t make it again. So many better Ree recipes!
Loved this! I used different vegetables but the key is the sauce. Not heavy and really great! I also added shrimp (cooked them in half of the sauteed onions, used other half of onions for the sauce) Filling, delicious and summery.
Superb!
Good
This is, by far, one of my favorite dishes. I’ve recently given up meat and my mom found this gem. She made it exactly as directly and it was great. I only added extra vegetables and a little extra broth to make up for that, it is really awesome!
I’ve made this a few times and absolutely love it! I’m a true carnivore but occasionally like a meatless meal and this fits the bill nicely! I’d have it at least a couple of times a month if I could get away with it with my even more carnivorous men in the house.
Seriously Good!- only thing I did differently was add another cup of broccoli and 2 ribs celery cut on the bias. – this is going into our fussy dinner rotation..– Thanks Ree
Loved it