Light Pasta Primavera

The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb penne pasta
• 4  tablespoons butter
• 8  ounces  sliced mushrooms
• 1  tablespoon  minced garlic
• 9  baby carrots, julienne cut
• 4  cups broccoli (or asparagus, snow peas, etc)
• 1⁄2 cup vegetable broth
• 1⁄2 tablespoon lemon juice
• 1  teaspoon sugar
• 1⁄4 teaspoon red pepper flakes
• 1  teaspoon dried basil
•  salt and pepper, to taste
•  parmesan cheese, to taste sprinkled on top

Directions

1. Cook pasta according to package directions.
2. Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
3. Steam the vegetables for a about 5 minutes.
4. In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
5. Add the steamed vegetables to the sauteed mushrooms.
6. Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
7. Add the cooked and drained pasta, incorporate with the vegetables.