Garden Vegetables with Pappardelle Pasta and Light Lemon Alfredo Sauce
8 ounces pappardelle pasta
1 medium yellow squash, about 8 inches long
1 medium zucchini, about 8 inches long
1 small red pepper
15 green beans
1 tablespoon olive oil
3 teaspoons jarred minced garlic
3/4 cup low sodium chicken broth
1/2 cup half and half
2 and 1/2 teaspoons all-purpose flour
1/4 cup fresh lemon juice
3 stems thyme, leaves removed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Zest of one lemon
1/2 cup grated parmesan cheese
2 tablespoons parsley, coarsely chopped
Cut stem and bottom off squash and zucchini. Cut squash and zucchini in half then cut lengthwise in 4 pieces. Cut out core then slice remaining into thin strips (your strips should be abut 4 inches long). Cut red pepper into thin strips. Cut ends off green beans. In a 2 cup measuring cup add chicken broth, half and half, lemon juice, thyme, and flour. Stir with a wire whisk until smooth. Set aside. Zest lemon, measure Parmesan, chop parsley and set aside.
Heat 2 skillets over medium high heat. Add 1/2 tablespoon olive oil to each pan. Divide vegetables. Put the green beans and red pepper in one skillet and the squash and zucchini in the other skillet. Coat vegetables with olive oil and stir-fry over medium heat until crisp/ tender. Remove skillets from heat and plate vegetable. Add pappardelle to salted boiling water.
Cook pappardelle to al dente; about 8 minutes.
While the noodles are cooking, add chicken broth mixture to one of the used skillets along with the salt, pepper, lemon zest and garlic. Bring to a gentle boil for 2 minutes and then lower heat to simmer. One minute before you drain the noodles add the Parmesan cheese to the Alfredo sauce, stirring to melt the cheese. Drain noodles then add them to the Alfredo sauce. Using tongs, gently turn the noodles over and over in the Alfredo sauce until all the noodles are coated. To plate: place noodles on a platter. Top with stir fried vegetables and chopped parsley. Enjoy!
Published in The News and Neighbor on August 3, 2013