Veggie Penne "Alfredo"

Hi friends! I've been trying out loads of new dinner recipes lately and as usual, I either forget to photograph them or when I do remember the photos are so blah I don't even bother to post them. Anybody have tips for DIY lighting or affordable ways to get good quality food photos without natural light?!? Please share! This pasta was so good though, I just couldn't let myself pass it by.  Really simple and quick to prepare for a weeknight too.  I would say this is sort of a take on a pasta primavera but a bit on the lighter side.  The quantities in the recipe are approximate because, as always the recipe should be made to your liking and tastes! Hope everyone is doing well and keeping themselves free of the mid-winter blues.  We sure are trying hard to keep the little ones (and ourselves) busy and make the most of the winter weather.  Little K absolutely loves the snow: sledding, building snowmen, smashing any bits of ice that he can find and baby A is already 5 months old.  She just started scooting her tiny self around all over the place.  What fun!

 

Veggie Penne "Alfredo"

1 small onion, diced finely
2 cloves garlic, minced
1 small red pepper, diced
1 zucchini, large dice
1 head broccoli, chopped 1" pieces
1 handful fresh spinach
8 oz penne or other short-cut pasta, cooked al dente
1 tbsp butter
1 tbsp olive oil
1-2 tbsp flour
2 cups vegetable or chicken stock
splash of cream, optional
salt & pepper, to taste
1 cup fresh shredded parmesan cheese plus more for serving

Combine the butter and olive oil in a large saute pan over medium-high heat.  Once the butter has melted, add the onion and red peppers and cook for 2-3 minutes, until the onion is translucent.  Stir in the garlic, broccoli, and zucchini.  Cook, stirring frequently, for 3 or so minutes and then stir in the flour.  Cook the flour for about a minute and add the stock.  Bring the mixture to a low bubble and simmer away for 7 to 10 minutes or until slightly thickened and your broccoli and zucchini are tender.  Add the spinach and cook for one minute more, until wilted.  Add a splash of cream, if desired for a little extra richness and season with salt and pepper.  Stir in the cooked noodles and parmesan cheese and serve immediately.

Enjoy!