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
Zest of 1 lemon
1/4 cup fresh lemon juice
3 stems thyme, leaves removed
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
1/2 cup grated parmesan cheese
2 tablespoons parsley, coarsely chopped

Trim squash and zucchini. Cut 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, flour, lemon zest, lemon juice, thyme, salt and pepper. Stir with a wire whisk until smooth. Set aside. Measure Parmesan, chop parsley and set aside. Bring a pot of salted water to a boil for the pasta.

Heat 2 skillets over medium high heat. Add 1/2 tablespoon olive oil to each pan. Divide vegetables. Place green beans and red pepper in one skillet and squash and zucchini in the other skillet.  Coat vegetables with olive oil and stir-fry over medium heat until crisp-tender. Add 1 and 1/2 teaspoons garlic to each pan and cook 30 seconds. Remove skillets from heat and pour vegetables into one of the skillets. Reserve empty skillet.

Add pappardelle to salted boiling water. Cook pappardelle to al dente. It will take about 8 minutes. While the noodles are cooking; add chicken broth mixture to the used, empty skillet. Bring to a gentle boil for 2 minutes and then lower heat to simmer- all this will take about 4 minutes total. One minute before draining noodles, add Parmesan cheese to chicken broth mixture, stirring to melt the cheese.  Drain noodles then add them to the sauce. Using tongs, gently turn noodles over in the sauce until all noodles are coated. To plate: place noodles on a platter. Top with stir fried vegetables. Garnish with chopped parsley. Makes 4-6 servings. Enjoy!

Published in The News and Neighbor on September 7, 2022.