If you love alfredo sauce you will enjoy this garden
version. Use bowties for the pasta and it may even coax your children into
eating more vegetables.
Ingredients:
8 oz. dried pasta-any variety
1/2 cup light cream
1 tbsp. butter
1/3 cup grated parmesan cheese
2 cups cooked garden vegetables (summer squash, carrots, zucchini, broccoli,
cauliflower all work well in
any combination)
Directions:
Cook pasta according to package directions.
Allow cream and butter to come to room temperature.
Drain pasta and return to warm
pan. Add vegetables and toss with pasta. Add light cream, butter, and parmesan cheese. Toss gently until
all is coated.
Transfer to a serving dish and
grate parmesan cheese on top.
