3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)
1 c. zucchini cut into thin strips
1 c. carrots, peeled and cut into thin strips
2 c. frozen mixed vegetables
1/2 c. water (stock can also be used)
1 c. half and half or light cream
1/4 c. Parmesan cheese
2 T. dried dillweed
Pinch nutmeg
Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done. Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding). Reduce heat to medium. Add pasta, mix well and heat thoroughly. Serves 6 – 8.
Filed under: cheese, egg free, lunch, Main Dishes, pasta dishes Tagged: lunch, Main Dishes, pasta, supper, vegetarian