- Minced garlic
- 3tbsp EV olive oil
- 1/4 cup sun-dried tomatoes
- 2 cups chopped assorted vegetables, such as broccoli, asparagus, bell pepper, squash, spinach, onion, mushrooms, essentially any previously cooked vegetables
- 1/4 cup cup cream
- Dry salty cheese and favorite herbs (optional)
- Parmesan cheese as topping
- 1 pound of your favorite pasta
- Heat olive oil on the stove, add minced garlic, onion, and other raw vegetables
- Add 1/4 cup white wine, let reduce by half
- Add some reserve pasta water (with starch) or consider adding 1/2tbsp or 1tbsp of cornstarch mixed with water, or start with a roux base (butter, flour)
- Add 1/4 cup cream, or to desired thickness/sauce quantity
- Once reduced to desired consistency, add sun-dried tomatoes and other vegetables that do not require much cooking, such as spinach or leftover vegetables that were previously cooked
- Consider fresh grated dry salty cheese, such as parmesan or asiago
- Pour over cooked pasta, mix, and serve.