SAUCES: CREAM SAUCE FOR VEGGIES AND ZUCCHINI NOODLES(click here to print)

CREAM SAUCE

Ingredients

• 3/4 cup heavy cream

• 2 tablespoons butter

• 1/2 teaspoon salt

• 2 tablespoons chopped flat-leaf parsley

• 1/3 cup grated parmigiano-reggiano cheese

Directions

1. In an 8-inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter and 1/2 teaspoon salt over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in 2 tablespoons chopped flat-leaf parsley and remove from the heat. Add 1/3 cup grated parmigiano-reggiano cheese when serving over zucchini noodles.  Makes 2/3 cup.

Tip

• For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.

Tip

• For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden.

Tip

• Chop all ingredients into even, bite-size pieces or smaller.

        Nutritional values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

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