adapted from Everyday Food
Prep and cook time: 25-30 minutes
pasta: .75, vegetables: .50-1.00, basil (I'm guessing here; I grow it myself): .50, cream: .35, Parmesan: .75
3/4 lb short pasta (something with swirly parts is nice--it catches the creaminess)
3 garlic cloves, halved
3-4 C vegetables of your choice (peas, spinach, asparagus, broccoli, cauliflower--go with a cool-season vegetable and you'll likely be okay)
1/2 C fresh basil leaves (or several tablespoons of pesto)
1/3 C heavy cream
3/4 C grated Parmesan
In a pot of (preferably salted) boiling water, cook pasta and garlic 2 minutes less than the package instructions. Add vegetables and cook for 1 minutes (Note: I know I'm giving exact times here, but I didn't use exact times--essentially get your pasta almost cooked, throw the veggies in near the end so they get a quick boil--they'll cook a bit more in the cream, so this isn't all the cooking they get, but it gets them started.)
Reserve 1/2 C pasta water (um, I forgot to do that and all was still well) and drain.
Add cream to the pasta in your pot and heat over medium with the pasta. If you need to add some of the reserved cooking water to thin it (I didn't need to). Cook this, stirring, for a couple of minutes. Stir in Parmesan and remaining pasta water if you need to loosen it up a bit (I didn't need to). Season with salt and pepper.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com