Hi! I'm Elizabeth! I am married and I have two sons. My older son has high functioning Autism. I lived in France and speak fluent French. I love to travel, especially to Paris. I also love cooking and write The Foodie Mommie Blog.
I love this recipe in the summertime. It is a verdant pasta dish filled with bright flavors. I use any green veggies that I have on hand. Tonight I used green beans and zucchini, but you could also use peas, spinach, kale, broccoli, the skies the limit! Sometimes I add chicken. This dish is rounded out with a lovely basil pesto and creamy sour cream. I LOVE sour cream in pasta dishes!
Creamy Green Pasta
1 pkg. farfalle pasta or your favorite shape
1 medium onion, chopped
2 zucchini, chopped
4 cloves garlic, minced
1 cup green beans, stemmed and roughly chopped
1/2 cup dry white wine
1/2 cup sour cream
1/4 cup basil pesto (homemade or store bought)
1/4 cup parmesan cheese plus more for serving if desired
1 tbsp. olive oil
Cook pasta and drain according to package directions. Set aside. In a large, deep sided skillet heat olive oil over medium high heat. Add the zucchini and onions and saute until onions are soft, about 5 minutes. Add the garlic and the green beans and saute another two minutes or so until the green beans are bright in color. Add the wine and simmer until reduced by half, about 3 minutes. Add the pesto and sour cream and cook another 5 minutes on medium low to allow flavors to marry. Add the pasta and cheese and toss to combine with the sauce. Serve with a sprinkling of parmesan, if desired.
Until next time happy and HEALTHY cooking and EATING!