Pasta with Vegetables Recipe

This recipe is creamy, fresh, and will make meat eaters ask for seconds.

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves
• 1 1/2 cups white mushrooms
• 1 medium red onion
• 1 1/2 cups light cream
• 1 Tbs tomato paste
• 3 cups whole baby carrots
• 3 cups sugar snap peas
• 1 pound fettuccine
• 1/3 cup Parmesan cheese, freshly grated

Directions

1. Mince the garlic. Slice the mushrooms and red onion.
2. Bring water to a boil in a saucepan. Add the carrots to the water, allow the water to begin boiling again, and cook at a simmer.
3. Allow baby carrots to cook for approximately 6 to 8 minutes. Drain carrots and set aside.
4. Bring water to a boil in a saucepan. Add the sugar snap peas to the water, allow the water to begin boiling again, and cook at a simmer.
5. Allow sugar snap peas to cook for approximately 2 to 3 minutes. Drain and set aside.
6. In a large skillet heat 1 Tbs olive oil over medium heat.
7. Add the onion and cook for 1 minute.
8. Add the mushrooms and garlic to the skillet. Cook for approximately 2 minutes.
9. Add the remaining olive oil, carrots, and sugar snap peas. Cook for 1 minute.
10. In a bowl combine the cream and tomato paste.
11. Pour the tomato-cream into the skillet and stir.
12. Lower the heat and continue to cook, without boiling, until the sauce has thickened some.
13. Stir in the Parmesan cheese and stir.
14. Serve the cream sauce over fettuccine cooked al dente.

Note: Aluminum pans tend to turn mushrooms black, so avoid using aluminum skillets.