An assortment of your favorite fresh veggies,chopped (i.e. snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)
For the sauce:
2/3cuplow-sodium chicken broth
1/2cupheavy whipping cream(or half and half)
1/2cupfreshly grated parmesan cheese,or more, to taste
salt and freshly ground black pepper,to taste
fresh basil leaves, chopped (for garnish, if desired)
Bring a large pot of water to a boil. Cook pasta according to package instructions. Set aside.
Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking.
Add cooked pasta and veggies to the pan and toss to combine. Top with fresh basil, if desired.
Add protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.Pasta: any type of pasta will work; I am partial to bite sized pasta like penne, barilla, ziti, or shells, but use whatever you have on hand. Use Gluten-free pasta, if necessary.