Spaghetti Alfredo with Fresh Spring Vegetables

This is a quick and easy meal that puts the "fast" in really delicious food. Really~
While the pasta water is coming to a boil, make the sauce. Put the pasta in the sauce.  Let it cook a bit if it is too loose.  Add a little pasta water if the dish is too dry.  It really is that easy.

Enough uncooked Spaghetti for 4 servings
Sepay Groves Olive Oil
3 cups of chopped vegetables
2 cloves of garlic, minced
1 Tablespoon of Basil, finely chopped
1/4 cup of Margarine or Butter, 1/2 of a stick
1 cup of Half and Half
1 cup of Shredded Parmesan Cheese

Cook the spaghetti according to the package directions. 
While the water is coming to a boil and then the spaghetti is cooking, heat the olive oil over medium heat in a large skillet.  Add vegetables, garlic and basil.  Cook  until vegetables are bright in color but  are are still crisp.  Remove the vegetables and set aside. In the same skillet, melt margarine or butter. Reduce the heat.   Add Half and Half. Simmer for 5 to 6 minutes.  Add the Parmesan Cheese and let that incorporate.  Return the vegetables to the skillet.
Once the spaghetti is cooked, add the noodles to the skillet and toss the noodles to coat with sauce.  If the sauce is dry, add a little of the pasta water.  If it is loose, let it reduce for a few minutes. 

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/spaghetti-alfredo-with-fresh-spring-vegetables