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3 cloves of garlic, crushed in garlic press
10-12 asparagus spears, pencil thin, cut in 2 inch lengths
2-3 medium carrots, sliced
½ yellow pepper, cut in julienne
1 medium zucchini, sliced
1 medium yellow squash, sliced
3 tablespoons olive oil
Pasta of your choice
Ingredients for Sauce:
2 tablespoons butter
½ cup chicken broth
1 ½ cups Lamers Dairy heavy whipping cream
½ cup Lamers Dairy half & half
1 clove of garlic, crushed in garlic press
¾ cup grated Parmesan cheese
Salt and pepper to taste
Put 2 tablespoons of olive oil in pan over medium high heat and add 3 cloves of crushed garlic. Cook to soften, but not color. Add the asparagus and carrots. Cook for a few minutes then add yellow pepper and cook for a couple of minutes more. Remove these vegetables from the pan. Add a tablespoon more olive oil and zucchini and yellow squash and cook briefly. Remove from the pan.
Add ½ cup chicken broth and 1 tablespoon butter to the hot pan. Cook for a couple of minutes. Add Lamers Dairy heavy whipping cream, half & half and crushed garlic clove. Add grated Parmesan cheese. Cook to thicken. To finish, stir in a tablespoon of butter. Season with salt and pepper.
Put vegetables and cooked pasta in the pan with the sauce. Toss, sprinkle with Parmesan cheese and serve immediately.