Garlic Butter Parmesan Veggie Pasta
"Garlic Butter Parmesan Angel Hair Pasta with Zucchini, Asparagus, and Mushrooms - A classic and simple dish featuring fresh vegetables and pasta in a creamy garlic butter parmesan sauce."
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Fresh vegetables sautéed in garlic butter parmesan sauce over angel hair pasta. A creamy and savory dish bursting with flavor.
ingredients
- 8 oz angel hair pasta
- 1 zucchini, sliced
- 1 bunch asparagus, trimmed and cut into pieces
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/2 cup grated parmesan cheese
- 1 can Cream of Mushroom Soup
- 1 cup milk (dairy or non-dairy)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
steps
- 1.
Cook pasta according to package instructions, drain and set aside.
- 2.
In a large skillet, melt butter and sauté garlic until fragrant.
- 3.
Add zucchini, asparagus, and mushrooms. Cook until vegetables are tender.
- 4.
Stir in Cream of Mushroom Soup, milk, and parmesan cheese. Season with salt and pepper.
- 5.
Add cooked pasta to the skillet and toss to coat in the sauce.
- 6.
Serve hot, garnished with chopped parsley.
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