Top Review by Elmotoo

This didn't go over as well as I thought it would. We generally love anything full of cream & butter! Everybody ate it but nobody was very impressed. :( Are the vegetable measurements correct? I basically ignored them & used 2 small crowns of broccoli - about 2c - which i cooked for 1 minute by adding it to the pasta while it was cooking. I didn't use mushrooms. I used 1 red bell pepper sliced thinly & the sliced quartered, 1 carrot shaved with a peeler into strips & 1 zucchini quartered & diced. I added these to the cream & butter mixture to essentially poach them since none required much cooking. This sauce is kind of like a cross between alfredo & primavera. It is also kid of bland. I added some crushed red pepper & an extra dose of salt in addition to the s&p but it needed more *something* maybe cayenne? or oregano? I LOVE how the tomato sauce turned the sauce a lovely pink hue. Made for Veggie Swap 7/12.

Ingredients Nutrition

Directions

  1. Melt the butter in a large sauce pan.
  2. Add the cream and the pepper.
  3. Bring to a simmer.
  4. Add the tomato sauce and the precooked vegetables.
  5. Stir in the cooked pasta.
  6. Remember to cook it al dente still slightly firm to the bite.
  7. Whip the egg yolks with a fork and mix them into the cream.
  8. Whisk the mixture into the cream sauce and pasta.
  9. This will serve as a thickner.
  10. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.

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