Lemon Pasta Primavera

 

2
medium carrots, cut into julienne strips
2
tablespoons butter
2
medium zucchini, sliced, halved
3
cups sliced mushrooms
2
cups half and half
2/3
cup grated Parmesan cheese
2
tablespoons chopped parsley
2 1/2
teaspoons grated lemon peel
1/2
22-ounce package (11 ounces) angel hair pasta
Salt and pepper

 

 

In 12-inch skillet, sauté carrots in butter over medium-high heat 2 minutes; add zucchini and mushrooms; cook 3 more minutes.  Add half and half, Parmesan cheese, parsley and lemon peel; simmer 5 minutes.  While sauce is cooking, boil angel hair pasta until al dente; drain.  Toss sauce and cooked pasta in skillet.  Season with salt and pepper.  Serve immediately. 

 

Serves 6.