Veggie pasta

The theme for everyone post-holidays seems to be veggies-veggies-veggies!  In that same vein, we picked up a bunch of veggies that we like and turned them into a satisfying pasta dinner.

We sauteed carrots, broccoli, collards, red pepper, and mushrooms with some thyme and olive oil until wilted.  Then we added a little half and half and some grated parmesan cheese to round out a sauce.  The whole thing was served atop orchetta — I couldn’t get enough!  We also enjoyed some Prosecco from the New Year’s party to make ourselves feel a little special and/or European.


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