Artichokes, Asparagus and Red Pepper Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
YIELD: 6 Cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Dice one clove of garlic.
  • Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
  • Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
  • Cook fettucini to preferred doneness.
  • While pasta is cooking, Dice remaining cloves of garlic.
  • In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
  • When boiling add milk and bring to boil again.
  • Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
  • When noodles are done, cover noodles in sauce.
  • Serve with a helping of the roasted vegetables on top.
Advertisement