In large pan melt butter and add some olive oil. Add minced garlic and stir around a minute or so.
Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.
Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.
12 oz Linguine
1 cup whipping cream
1 cup milk
1/4 cup chopped fresh dill
1/2 cup chopped fresh green onions
2 tsp grated lemon peel
8 oz thinly sliced smoked salmon (cut into thin strips)
salt and pepper; freshly grated parmesan and chopped parsley to top
Boil pasta in large pot with salted water until “al dente”(tender ,yet still firm). Drain
and return to pot. In a small heavy Â saucepan , combine whipping cream , milk ,
dill , onions Â , lemon peel. Bring to a boil over medium-high heat. Add sauce to
pasta ; toss well to coat evenly . Add salmonÂ and toss to mix in .
Season with salt and pepper ,top with freshly grated parmesan and serve
with warm toasted bread.