Ingredients
8 ounces linguine pasta
4 1⁄2 cups assorted vegetables, such as broccoli florets, sliced carrots, red bell pepper strips and peas
1⁄2 cup chicken broth
1⁄4 cup dry white wine
1 teaspoon Dill Weed
1 teaspoon Garlic Salt
1⁄4 teaspoon Thyme Leaves
1 cup heavy cream
1⁄2 cup grated Parmesan cheese
2 tablespoons butter
Preparation
Cook pasta in large saucepan as directed on package, adding vegetables during last 3 to 4 minutes of cooking. Drain well.
Place broth, wine, Dill Weed, Garlic Salt, Thyme Leaves, cream, Parmesan cheese and butter in same saucepan. Bring to boil, stirring constantly with wire whisk. Reduce heat to low; simmer 5 minutes. Add pasta and vegetables; toss gently to coat well. Serve with additional grated Parmesan cheese, if desired.
