Fifty Shades of Green

I found this recipe in Green Kitchen at Home (you can find it in the shop).  It’s so delicious and healthy.  Perfect for a cool fall evening.  I tweaked their recipe to make this one.  Nick said this is one of his favorite dishes I've ever made.  

INGREDIENTS

3 Tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
8 sprigs of fresh thyme, leaves picked
1 broccoli head, stems removed and turned into crowns
1 zucchini sliced
½ cup white wine
1 cup frozen peas, thawed
1 ½ cup spinach
¾ cup vegetable stock
1 cup heavy whipping cream
3 Tbsp mascarpone cheese
Salt & pepper to taste

DIRECTIONS

• Once the alcohol has evaporated, add the peas, spinach, cream, vegetable stock, and mascarpone cheese.  Bring to a boil, then turn down to simmer, stirring occasionally until the vegetables are tender and the sauce thickens.
• Remove from the heat and add the salt & pepper to taste.
• You can serve it on a bed of quinoa or rice.

• Heat the oil in a large frying pan or skillet on medium.
• Add the onion, garlic, and thyme and sauté for about 10 minutes.
• Add the broccoli and zucchini and sauté for another 5 minutes.
• Add the wine.