Need a way to use up the menagerie of vegetables still straggling in from the garden? This is my go-to spring and summer dish. Easy and delicious.
serves 4-6 generously
1 pound pasta of your choice
3-4 carrots, peeled and chopped into short sticks
4-5 cups vegetables (asparagus, snow peas, zucchini, peppers, green beans or whatever firm veggies you have on hand)
3-4 cloves garlic, minced
1 cup vegetable broth
1 cup sour cream (or plain yogurt)
1/2 cup parmesan cheese
salt and pepper to taste
Cook pasta per directions, tossing the carrots in with the pasta during the last 4 minutes of cook time. Drain and transfer to a large bowl. In the meantime, saute the veggies and garlic in oil until just tender. Add broth and cook for another minute. Stir in sour cream and parmesan cheese and remove from heat. Add salt and pepper to taste. Add vegetables to pasta and carrots, toss gently and top with more cheese. Serve immediately.