Cook the egg noodles al dente following package instructions.
Sauté Veggies:
In a large skillet, melt the butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots, seasoning with salt and pepper. Cook until the onions become translucent, approximately 3 minutes.
Build the Sauce:
Blend in flour until well combined. Subsequently, pour in the chicken broth and heavy cream, bringing it to a boil before reducing to a simmer. Continue to stir intermittently until the mixture thickens, roughly 5 minutes.
My hubby can eat 2 plates of this ricotta spaghetti. It’s that addictive!
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