• 2 tablespoons butter
  • 4 tablespoons olive oil
  • 1-½ tablespoon garlic, minced
  • 1 medium carrot, julienned
  • 2 medium zucchini, julienned
  • 2 cups shiitake mushrooms, julienned
  • ½ cup chinese parsley, coarsely chopped
  • 12 ozbag of rotelli, cooked according to package directions and drained
  • 6 cups heavy cream
  • salt and pepper to taste
  • ¾ cup grated parmesan cheese


Heat butter and olive oil in a large saucepan over medium-high heat, cook garlic for about a minute without browning, then add vegetables and stir-fry for 2 to 3 minutes. Add drained cooked pasta, and stir-fry for another minute. Add the heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper, then just before serving, fold in the parmesan and let cook for another minute. Serve in large bowls.

30 Minute, Pasta
MacGourmet downloadRotelli Pasta. To import, drag image to your MacGourmet recipe box.