- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 2 servings
Ingredients
Carrots, peeled and sliced
Broccoli florets
Zucchini, sliced
Yellow squash, sliced
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1/4 cup heavy cream
1/2 pound rotelle
Directions
- Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables.
