Tuesday, June 29, 2010

Summer Veggies and Pasta Alfredo


I’ve waited all year for this.  Zucchini, yellow crookneck squash, green peppers, green beans, tomatoes and eggplant.  The veggies are starting to ripen faster than I can cook them.  It’s wonderful!

So, here’s last night’s supper. 

I started by making an Alfredo sauce.  It’s easier than you think.


Start by melting butter (the real stuff, please) slowly in a sauce pan.  This  is not quite one stick of salted butter, about 6 tablespoons.


Next, add some diced garlic.  I used the rest of my rosemary roasted garlic


Now for the heavy whipping cream.  Add it slowly, about 1/8 of a cup at a time to allow it to warm slowly on medium low heat.  It took me a few minutes to add the full 2 cups, stirring frequently.  Don’t rush this part or the butter will separate, leaving a greasy mess.


Now for the parmesan cheese.  Add about 1 cup, finely grated.  I used to be too intimidated to buy that expensive wedge of parmesan, but then I found out how far it goes!  One wedge will last me a few months, and we eat this cheese a lot.  I use my Kitchen Aid grater attachment to grate it up, one small piece at a time.  I leave the larger piece of the wedge in the fridge, wrapped tightly.  It keeps longer if it isn’t grated.


Leave this yummy concoction on a low heat setting to simmer, stirring frequently.  Don’t rush this yummy goodness.  It will take about 30 minutes for it to thicken up.  Feel free to dip a spoon in from time to time to taste-test.  Add salt and pepper as you like.


Now, for the veggies.  I cut up an eggplant and soaked it in a small amount of buttermilk.


Then, they moved to the whole wheat flour with salt and pepper…


Into some sizzling hot oil.  I don’t know enough about preparing eggplant to do anything other than frying it, but it sure is good.  Our supper didn’t include any meat, so I figured this would fill that crave.


Sam helped by eating raisins and playing with some measuring spoons and cups. 


With the eggplant out of the way, I rinsed my pan, added olive oil and all those yummy diced veggies with salt and pepper.  Look closely and you’ll see yellow squash, zucchini, peppers, and green beans.  I cooked the veggies until they just started to tender up a bit, adding some yellow cherry tomatoes at the very last moment.


Add a little angel hair pasta, and it’s the perfect summer meal.


  1. This looks really good. I'd like to try it,but I'm a little nervous to make the sauce.

  2. Don't be afraid of Alfredo. Just take your time and it'll be great!


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