This is a recipe I threw together a few years ago. It was created with a few things I had left in the fridge and needed to get rid of before they went bad. =)
It is a family favorite.
You will need:
- a very large skillet for all the ingredients (or a big pot to add everything together)
- about 2 cups of broccoli florets (or however much you’d like, but I use a lot)
- 2-3 carrots chopped, or a bunch of baby carrots
- a purple onion, sliced
- cherry tomatoes
- zucchini (not necessary, but we like it)
- salt and pepper to taste
- 2/3 a cup of milk-non dairy milk works fine (I eye ball it .. more than a half, less than 1 c)
- oil of your choice- I use expeller pressed coconut
- parmesan or goat cheese
Chop and clean everything; you can throw everything in a prep bowl except the broccoli and tomatoes.
Toss the broccoli into boiling water for about a minute, until bright green. Then drain. You can keep a cup or so of the water out to add for liquid later.
Then throw everything except the tomatoes in the pan with enough oil to sautee. Season with lots of salt and pepper. I added paprika, but I don’t remember … I add it to everything so I probably did. =) Anything with a milk base seems bland to me, so I always try to spice it up.
While that is going on, cook your fettuccine. I LOVE the fettuccine nests; these cook in 4 minutes and taste SO much better than regular box fettuccine (but I’m not sure why?)
After your veggies are all soft and yummy, add in your tomatoes, so they can get warm and plum up.
Stir in the milk, (reserved water if you want) and cheese. This was the last of our Parmesan from Italy. =(
Drain your pasta, add it to the big skillet of veggies, and mix all around.