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Source: Jessica Wilson (Entered by Jessica Wilson)
This is the perfect quick dish that highlights the wonderful flavors of spring vegetables. It is very versatile. The ingredients that I have listed are just suggestions and the measurements are all approximate – I rarely measure when making this dish. It can be vegetarian.
Serves: 4 hungry farmers or 6 polite city folk
Step by Step Instructions
- Prepare pasta according to the instructions on the package. To save gas, I like to bring the water to a boil, add the pasta, put the cover on the pot, and turn the stove off. I will set the timer for 10 minutes and make sure to stir the pasta at least twice during the ten minutes. Then I rinse it, sprinkle it with olive oil and serve or set it aside for a few minutes.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for a minute.
- Add all of the vegetables and toss them to coat them with oil. Saute until they are just tender.
- If using shrimp, add it now and saute it for a minute or two with the vegetables until it is white all of the way through. If you want to add other pre-cooked (leftover chicken) meats do it at this time.
- Sprinkle the flour over the vegetables and sir it to coat the vegetables.
- Pour part of a glass of white wine into the pan (around 1/2 a glass)and stir to de-glaze the pan. You can also skip this step.
- Add milk to the pan and stir until you have reached a saucy consistency that is to your liking. Add more milk to thin if needed. Stir until it is completely mixed and remove from heat.
- Stir in the fresh herbs and season with salt and pepper to taste.
Comments added by fellow market members.
Looks fabulous, and could easily be made gluten free and dairy free--use gluten free pasta and coconut milk or broth. (There is a typo in the ingredient list-shrimp) -- can't help myself! Kathy