Pasta With Fresh Vegetables In Garlic Sauce
A vibrant pasta dish featuring fresh vegetables in a creamy garlic sauce, perfect for a quick, wholesome meal that appeals to vegetarians and pasta lovers alike.
Ingredients
Instructions
- Cut carrots and zucchini lengthwise into thin slices with a peeler.
- Add the sliced carrots and zucchini to 1-inch boiling water in a medium saucepan.
- Cook until crisp-tender, then drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for about 1 minute.
- Pour in chicken broth and heavy cream, then add salt, tarragon, and pepper.
- Bring the sauce to a simmer and cook until slightly thickened.
- Add the cooked pasta and vegetables to the sauce, tossing to combine.
- Serve hot, garnished with additional herbs if desired.
Tips & Substitutions
For a vibrant flavor boost, consider adding fresh herbs like basil or parsley to the dish just before serving. If you don't have tarragon, dill or oregano can be great substitutes. For a lighter version, you can use olive oil instead of butter and swap heavy cream with half-and-half or a plant-based cream. This dish also pairs well with grilled chicken for added protein.
Serving Suggestions
Serve this pasta dish alongside a crisp green salad or garlic bread for a complete meal. For added protein, consider serving it with grilled shrimp or chicken. For a Mediterranean twist, sprinkle some feta cheese on top before serving. This dish also makes a great side when paired with Elegant Italian Chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet on low heat with a splash of chicken broth or water to prevent sticking. Stir until heated through, ensuring the pasta and vegetables retain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Fresh Vegetables In Garlic Sauce contains roughly 399 calories, with 8g protein, 43g carbohydrates, and 23g fat. It is an excellent source of vitamin A (138% of the Daily Value), vitamin C (75% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2336mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for convenience, but be sure to thaw and drain them well before adding to the dish. Frozen vegetables may cook faster, so adjust your cooking time accordingly to maintain a crisp texture.
What pasta types work best for this recipe?
Fettuccine, ziti, or shells are all great choices for this recipe. Each shape holds the sauce well, but feel free to use your favorite pasta type. Just adjust the cooking time as needed based on the pasta's package instructions.
How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the chicken broth and replace it with vegetable broth. You can also enhance the flavors with a splash of white wine or add more vegetables like bell peppers or spinach for extra nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).