The Outdoor Kitchen Show | home
This recipe is courtesy Chef Ron Barattini, Barattini's Restaurant in Prairieville.
For 2 servings:
2 tbs butter
1 tbs minced garlic
1 cup Seasonal vegetables (tip: use a thawed bag of a frozen garden medley)
2 tbs grated parmesan cheese
1 tsp dried parsley
1 cup cream
salt and pepper to taste
2 cups penne pasta, cooked and drained
In a large skillet, add butter and garlic. Saute over medium heat. Add vegetables and cook until crisp-tender. Add cream, cheese and parsley. Let sauce reduce for a minute over medium heat, then add penne pasta. Serve immediately.
Options: add cooked shrimp or chicken to make it a meal. Add cayenne or hot sauce to turn up the heat.