Creamy Pasta With Spring Vegetables
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces fresh asparagus
- 8 ounces fresh mushrooms
- 1 large red bell pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced (or pressed)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons fresh basil, snipped
- 8 ounces uncooked rigatoni pasta (about 3 cups) or 8 ounces other pastas, uncooked (about 3 cups)
- 3⁄4 cup whipping cream
- 2 ounces fresh grated parmesan cheese (about 1/2 c)
directions
- Preheat oven to 425 degrees.
- Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
- Cut mushrooms in half or quarters.
- Cut bell pepper into 1 inch squares or strips.
- Combine vegetables in a bowl. Add olive oil and toss lightly.
- Add garlic, salt and pepper. Gently mix well.
- Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
- Snip basil with kitchen scissors.
- Prepare pasta according to pakage instructions.
- In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
- Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
- Mix 1/4 c of parmesan cheese into the pasta.
- Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.
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Reviews
-
Very Good! My little girl loved this and so did DH. They are both very fond of pasta with white sauces. The addition of the roasted spring vegetables gave it a special flavor and looked very pretty, too. Although we love them, my daughter doesn't like mushrooms so I substituted a bunch of green onions, sliced up with a little of the green part for color and I was out of fresh basil so I used 2 tsp. dried flakes. All of the ingredient amounts listed were just perfect. I will be making this again! Thanks so much for posting this! Made for Pick a Chef Spring 2009.
RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football