Vegetable Alfredo

• From: Cooking During Stolen Moments

Ingredients

• 2 Tbs olive oil

• 2 Tbs butter

• 1 red bell pepper, sliced

• 1 med zucchini, sliced

• 1/2 lb asparagus spears, trimmed, cut into thirds, and briefly steamed

• 1 14 oz can artichoke hearts, drained and quartered

• Salt and pepper, to taste

• 2 cups cream (or whole milk)

• 4 Tbs butter

• 1 1/2 cups shredded Parmesan cheese

• 1/4 tsp black pepper

• 1/8 tsp nutmeg

• 1 lb cooked pasta (your choice)

The ultimate no-fuss pasta dish for a dinner party.

Directions

• Heat olive oil and butter in a large skillet. Add red pepper and zucchini. Cook for 2 minutes.
• Add steamed asparagus sections and artichoke hearts. Season to taste with salt and pepper and cook an additional 5 minutes.
• Remove vegetables from skillet with slotted spoon. With the skillet over medium heat, pour in cream (or milk).
• Add butter and whisk just until butter melts.
• Remove from heat and stir in Parmesan cheese, black pepper, and nutmeg. Stir until sauce is smooth and cheese is melted.
• Add the vegetables back to the skillet. Toss with cooked pasta of choice and serve.