Ingredients
- 4 tablespoon butter with olive oil & sea salt
- 1/2 tablespoon large onion, diced
- 3 clove garlic, minced
- 2 clove large carrots, peeled and sliced diagonally
- 1 cup bite-sizes broccoli pieces
- 2 cup medium zucchini, sliced diagonally
- 1 cup medium summer squash, sliced diagonally
- 4 ounce white mushrooms, washed and sliced
- 1/2 cup frozen peas
- 1 cup diced cooked ham
- 8 cup whole basil leaves, chopped
- 1 pound pasta (penne, fusilli, or linguini), cooked according to package directions and drained
- 4 tablespoon butter with olive oil & sea salt
- 1/2 tablespoon large onion, diced
- 3 clove garlic, minced
- 2 clove large carrots, peeled and sliced diagonally
- 1 cup bite-sizes broccoli pieces
- 2 cup medium zucchini, sliced diagonally
- 1 cup medium summer squash, sliced diagonally
- 4 ounce white mushrooms, washed and sliced
- 1/2 cup frozen peas
- 1 cup diced cooked ham
- 8 cup whole basil leaves, chopped
- 1 pound pasta (penne, fusilli, or linguini), cooked according to package directions and drained
- 1/4 cup dry white wine (up to 1/2 cup), optional (replace with additional broth if not using)
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 3/4 cup half-and-half
- 1/2 cup grated parmesan cheese
Preparation
Baking Directions:
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Add the carrots and cook for 1 minute, then add the broccoli and cook for an additional minute.
Remove from the skillet and set aside.
Add 1 additional tablespoon of butter to the skillet and allow it to melt.
Add the zucchini, squash, and mushrooms, and cook for 3 to 4 minutes, or until vegetables are starting to soften.
Remove from the skillet and add to the other vegetables.
Set aside.
Add the onions and garlic to the skillet and cook for 2 minutes, or until starting to turn translucent.
Pour in chicken broth and stir, scraping the bottom of the pan to loosen all the flavorful bits.
Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half.
Stir in the cream and Parmesan and allow cheese to melt.
Add black pepper to taste.
Add all the vegetables to the sauce, then add the frozen peas, diced ham and chopped basil.
Stir to combine everything.
If the sauce needs a little more liquid, splash in a small amount of broth as needed.
Place cooked pasta in a large serving bowl and toss with remaining 1 tablespoon butter.
Pour all the contents of the skillet over the pasta and toss to combine.
Sprinkle with extra chopped basil and serve with extra Parmesan!
