Primavera Alfredo over Linguini

Ingredients


1/3 cup butter
2 cups heavy cream
1 clove garlic, crushed
1 tsp nutmeg
6 large white mushrooms, sliced
1 small zucchini, cut into thin coins and slivers
1 handful baby carrots, sliced lengthwise in half
~1/3 cup thinly-sliced bell pepper pieces
1 roma tomatoe
3 garlic cloves
1/3 cup freshly grated parmesan cheese
1 tsp nutmeg
garlic powder
olive oil
1 package whole wheat linguini

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Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add 2 cloves minced garlic and cheese and whisk quickly, heating through. Stir in nutmeg and garlic powder to taste. Set aside in a microwave-safe serving bowl, add non-enriched white flour if necessary to thicken sauce.

Boil water and cook linguini acc'd to package instructions. In the meantime, lightly saute the zucchini, peppers, carrots and minced garlic in oil. Toss in the mushrooms and stir for a couple of minutes. Add garlic powder to taste. Finely chop the roma tomatoe into small cubes and place in a separate small serving dish. Set out extra fresh-grated parmesan cheese

Serve the sauce over the pasta, adding veggies, tomatoes and extra cheese as desired.