Butterfly Pasta

One of our favorite meals, my kids call it “butterfly pasta” because of the shape of the noodles… It’s great because you can use any fresh vegetables you have in your refrigerator and it’s pretty quick to make!  You can also use chicken, shrimp, or NO MEAT at all…

Ingredients I often use include:

Butterfly Pasta (AKA. Farfalle/bowties) but you can use any noodle you like

Cooked Shrimp OR Cooked Chicken

Red Peppers

Mushrooms

Zucchini

Yellow Squash

Green Onion

Peas (frozen)-add last

1/2 -1 cup Heavy whipping Cream

Butter and/or Olive Oil

Garlic

2 cups Parmesan Cheese

Salt and Pepper

Directions:  I LOVE garlic so I often use 4-5 cloves of fresh, chopped or pressed garlic, but you can do this to your taste..

**  Boil water and cook pasta ( I use about 1/2 box-1 box for my family of 4 and one box gives us leftovers).

**  Saute the shrimp or chicken in butter or olive oil and garlic, add salt and pepper to taste.  When finished, put it in a separate bowl.  Saute Veggies in butter or olive oil and garlic , add salt and pepper to taste.  Add this to the meat bowl from above.  Take about 3 T of butter (or more depending on your liking) and MORE garlic and saute that until lightly brown.  Add 1/2 cup-1 cup of heavy cream.  Simmer until it begins to thicken.  Add fresh parmesan until it melts.  Add the veggies and shrimp or chicken, I also add the frozen peas at this time…  Add the cooked pasta and toss together… Serve warm and enjoy!