What You Need:
1 Tbsp Butter
1/2 cup Julienne-cut carrots
1/2 cup Thinly sliced leed
1/2 cup Beans
1 Garlic clove, thinly sliced
1/2 cup Vegetable broth
1/4 cup Grated Parmesan cheese
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh basil
1/2 lb spaghetti
Salt and freshly ground pepper, to taste
What To Do:
In a heavy mediu sacuepan, melt the butter over medium heat. Add the vegetables and garlic and cook, stirring often, for 2 minutes, or until softened slightly.
Add the vegetable broth, bring to a boil, lower the heat, cover and let simmer for 7 minutes
Stir in the Parmesan and mixed fresh herbs. Heat stirring, until the cheese is melted, and remove from the heat.
Meanwhile, cook the spaghetti in a medium pot of boiling salted water as per package directions. Drain and transfer to a large heated serving bowl. Add the sauce and mix well. Season to taste with salt and pepper and serve.
1 Tbsp Butter
1/2 cup Julienne-cut carrots
1/2 cup Thinly sliced leed
1/2 cup Beans
1 Garlic clove, thinly sliced
1/2 cup Vegetable broth
1/4 cup Grated Parmesan cheese
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh basil
1/2 lb spaghetti
Salt and freshly ground pepper, to taste
What To Do:
In a heavy mediu sacuepan, melt the butter over medium heat. Add the vegetables and garlic and cook, stirring often, for 2 minutes, or until softened slightly.
Add the vegetable broth, bring to a boil, lower the heat, cover and let simmer for 7 minutes
Stir in the Parmesan and mixed fresh herbs. Heat stirring, until the cheese is melted, and remove from the heat.
Meanwhile, cook the spaghetti in a medium pot of boiling salted water as per package directions. Drain and transfer to a large heated serving bowl. Add the sauce and mix well. Season to taste with salt and pepper and serve.
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