Preparation time: 10 mins
Cooking time: 20 mins
Easy - for beginners
This is one of my favorite pasta dishes, especially if I have the freshest produce on hand. You'll come back to this recipe time & again. It's so versatile, you can easily substitute whatever vegetables are in season, or right from your own garden!
Cook farfalle pasta according to package directions, subtracting a couple minutes from cooking time for al dente. Set aside in bowl.
While pasta is cooking, steam broccoli florets for about 2-3 mins.
Then lightly saute shallot, broccoli, mushrooms or eggplant, in olive oil/ butter mixture until tender-crisp.
Snip julienne sun-dried tomatoes into tiny pieces w/ scissors - add to pan with snipped basil, garlic, fresh lemon juice. Add chablis - steam until reduced by a third or so. Remove vegetables to warm serving bowl. Let sit.
Add chicken broth to pan juices, scraping up tiny bits. Swirl in cream cheese just until melted and smooth consistency. Add cooked farfalle to pan to heat. Add remaining seasonings to taste. Remove from heat.
Lightly toss w/ sauteed vegetables in serving bowl. Top w/ shaved parmesan. Sprinkle with some parsley flakes.
Allow to cool to room temperature while you have a glass of wine, beer, or other favorite beverage w/ your guest. (Serves 2)