À la Sandy

Creamy Veggie Primavera with Penne Rigate

(serves 4)

Lemon Garlic Cream Sauce

1 pint heavy cream
2 tablespoons butter
2 tablespoons fresh lemon juice, plus more if needed
1 teaspoon lemon zest
2 garlic cloves, finely minced
Coarse salt, freshly ground white pepper and cayenne, to taste

In a deep skillet, bring the cream to a slow boil, over medium-high heat.  Reduce heat and cook for 5-6 minutes.  Whisk in the butter, lemon juice, lemon zest  and garlic.  Add the salt, pepper and cayenne to taste.  Keep the sauce warm.

Veggies and Penne

20-25 garlic cloves, peeled
2 teaspoons Extra Virgin Olive oil
1 dozen Asparagus tips
2 cups broccoli florets
2 cups Arugula, thoroughly rinsed
1/2 cup grape tomatoes, sliced in half
1/4 cup fresh cilantro leaves, roughly chopped

1 pound Penne Rigate – Imported from Italy, whenever possible

Preheat oven to 400 degrees

In an ovenproof pan, toss the peeled garlic cloves in 2 teaspoons Olive oil.  Cover the pan loosely with aluminum foil and place them in the oven.  Roast them for 40 minutes, until golden brown.  Remove from oven and allow them to cool.

Bring a large stockpot of heavily salted water to a boil and cook the broccoli and asparagus for 1 to 2 minutes, until they’re tender but firm. Remove them with a slotted spoon to a colander and run them under cold water. Set aside. Leave the pot of water for boiling the Penne.

Add the Penne to the boiling water and cook it according to the package directions, about 10-12 minutes, until al dente. Drain the pasta in a colander and pour it back into the pot. Add 1 ladleful of the sauce and toss well, until all the pasta is coated.

Add the pasta, asparagus, broccoli, arugula and roasted garlic in a large, family sized bowl. Pour in the rest of the warm cream sauce, the chopped cilantro and toss well.  The warm sauce will slightly cook the arugula.

I like this dish served family style!  Cheers!