Garlic Parmesean Summertime Pasta

Name: Garlic Parmesean Summertime Pasta
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 carrot, shredded; 1/2 zucchini, shredded; 1 handful cherry tomatoes, chopped in half; 1/2 scallion, chopped; 2 clove garlic, finely chopped; 2 servings angel hair pasta (about 1/4 of the box); 3 tbsp parmesan cheese; 1 tbsp olive oil; 1 tbsp butter; 1 fresh thyme, chopped; salt and pepper

Jenny @Jenny_pretend_chef

Great recipe for extra veggies you may have in your fridge - use whatever you like! Broccoli, bell peppers, peas, etc would go great! The light creamy garlic parmesean sauce is a nice change from your typical tomato sauce and compliments the veggies really nicely, especially in the summer. For a thicker sauce similar to alfredo, substitute the water for milk or half and half... Yum!

Jenny @Jenny_pretend_chef

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Ingredients

20 mins

2 servings

1/2carrot, shredded
1/2zucchini, shredded
1handful cherry tomatoes, chopped in half
1/2scallion, chopped
2 clovegarlic, finely chopped
2servings angel hair pasta (about 1/4 of the box)
3 tbspparmesan cheese
1 tbspolive oil
1 tbspbutter
1fresh thyme, chopped
salt and pepper

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Steps

20 mins

1

Shred zucchini and carrot, and chop tomatoes, scallion, garlic, and herbs.
2

Cook pasta according to directions and drain, reserving a bit of the water.
3

Meanwhile, over medium-low, heat olive oil and butter until you see small bubbles. Add in the garlic, scallion, and herbs and cook until fragrant, a few minutes.
4

Add in zucchini, carrots, and tomatos, and cook until everything has softened and flavors have blended.
5

Add in cooked pasta, a bit of the reserved water the pasta cooked in, and the parmesan cheese. Stir or toss to coat with everything and cook just another couple of minutes until it's all combined.