Farfalle Primavera

Preparation time: 10 mins Cooking time: 20 mins Easy - for beginners Serves: 2

Description

This is one of my favorite pasta dishes, especially if I have the freshest produce on hand. You'll come back to this recipe time & again. It's so versatile, you can easily substitute whatever vegetables are in season, or right from your own garden!

Ingredients

- ½ c chicken broth (I used Wyler’s chicken bouillon cube)
- ¼ c Philly cream cheese
- ¼ c Chablis Blanc (I used Livingston Cellars)
- 8 sun-dried tomato julienne slices, packed in oil (I used Trader Joe’s)
- 1 c. Trader’s (or other) dry farfalle pasta, cooked al dente
- 4 tbsp extra virgin olive oil / 4 tbsp butter
- fresh lemon juice
- 3 garlic cloves, minced
- 8 baby bella mushrooms, sliced (or eggplant diced, for variation)
- 1 medium shallot, chopped
- 12 small broccoli florets
- snipped fresh basil
- cracked black pepper, lemon pepper seasoning, and freshly grated nutmeg
- parsley flakes
- freshly shaved Parmesan cheese

Method

Cook farfalle pasta according to package directions, subtracting a couple minutes from cooking time for al dente. Set aside in bowl.

While pasta is cooking, steam broccoli florets for about 2-3 mins.

Then lightly saute shallot, broccoli, mushrooms or eggplant, in olive oil/ butter mixture until tender-crisp.

Snip julienne sun-dried tomatoes into tiny pieces w/ scissors - add to pan with snipped basil, garlic, fresh lemon juice. Add chablis - steam until reduced by a third or so. Remove vegetables to warm serving bowl. Let sit.

Add chicken broth to pan juices, scraping up tiny bits. Swirl in cream cheese just until melted and smooth consistency. Add cooked farfalle to pan to heat. Add remaining seasonings to taste. Remove from heat.

Lightly toss w/ sauteed vegetables in serving bowl. Top w/ shaved parmesan. Sprinkle with some parsley flakes.

Allow to cool to room temperature while you have a glass of wine, beer, or other favorite beverage w/ your guest. (Serves 2)

Eccellente!