Garden Vegetables and Pasta in a Creamy Marsala Sauce
By Connor Forbes
My vegetable garden had some produce remaining that needed to be harvest before I turn my attention to summer crops such as tomatoes. I had carrots, broccoli, and Brussels sprouts in abundance, and I knew I wanted to do something fun with them.
Separately, I have been messing around with cream sauces and marsala’s. In a stroke of curiosity, I wondered what it would be like if I combined the 2 together. So, I set out to throw everything together and hope it worked out. And boy did it!
Ingredients
- 1 lb chicken, thinly sliced
- 2 oz Brussels sprouts, quartered
- 4 oz broccoli
- 6 ounce cherry tomato
- 6 ounce carrots
- 1 shallot, sliced
- 4 cloves garlic sliced
- ¼ cup marsala wine
- ¼ cup heavy whipping cream
- 16 oz pasta
- 2 tbsp oil, separated
- salt
To Make
Boil water and cook pasta to recommendation on bag.
Preheat oven to 425 degrees. On a sheet pan lay your carrots out and cover in 1 tbsp oil and sprinkle with salt. Roast in the oven for about 25 minutes flipping once mid-way.
Heat a large pan, on medium heat high heat. Add 1 tbsp of oil and add shallots and tomatoes. Blister for about 4 minutes mixing occasionally. Add the chicken, broccoli and Brussels sprouts and cook for 2 minutes. Add marsala wine and garlic and let simmer for 2 minutes. Turn heat down to medium low and add the heavy cream. Simmer for 2 more minutes. Add the roasted carrots and pasta. Mix all together. Salt to taste. Eat!
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