:: Serves 4-6 ::
All ingredients available from your local Romeo’s.
As the sun starts to shine again, all we want is GREENS! And this saucy pasta filled with super fresh veg from Romeo’s hits the spot every time — the fact it’s a quick and easy weeknight meal? Bonus.
Ingredients
500g pasta of your choice (Mamma Isa Pasta Lumaconi Pasta is amazing & available at Romeo’s)
300mL cooking cream
30g butter
1 tbsp olive oil
2 garlic cloves, finely chopped
2 zucchinis, diced
1 cup frozen peas
2 broccoli bunches, cut into florets
1 cup chicken stock
½ cup finely grated parmesan cheese
Splash of white wine (optional)
Method
Prepare your vegetables by chopping the zucchini and broccoli into small pieces.
Bring a large saucepan of salted water to a boil and blanch zucchini, broccoli and frozen peas for 2-5 minutes until just cooked, but still a little bit crunchy! Drain vegetables and set aside.
Melt butter and olive oil in a large frypan over low-medium heat. Add garlic and cook for 1-2 minutes until fragrant.
Add the cream and bring to a low simmer. Now add a splash of white wine (if using) and chicken stock. Bring the creamy sauce back up to a simmer and cook for approximately 10 minutes until sauce has reduced to desired consistency. Season to taste.
Meanwhile bring another large saucepan (can use same as vegetables) of salted water to boil and cook pasta as per packet instructions.
Use a pair of tongs to transfer the cooked pasta into the frypan with the creamy sauce. Tip: make sure you get a little bit of the pasta water into the sauce as you transfer the pasta, this will make sure the creamy sauce coats the pasta.
Add the parmesan cheese to the sauce and then stir through the green vegetables. Serve with cracked pepper and extra parmesan!
Enjoy x
