Wednesday, November 19, 2008

What's Cooking Wednesday

I fixed this yummy dish last night and we will have leftovers tonight. It is delish!! I got this recipe from Will's business partner's wife (Karen) . She fixed this for us after we had David and it was one of our faves (and we had a ton of really yummy food).

Creamy Pasta with Spring Vegetables
8 oz. thin fresh asparagus spears
8 oz. baby portobello or medium white button mushrooms
1 large red bell pepper
2T. olive oil
3 garlic cloves
1/4t. salt
1/4t. black pepper
2T. fresh basil leaves snipped (or use 1t. dried basil leaves and add to whipping cream during heating)
8 oz. (about 3 cups) uncooked rigatoni
3/4c. whipping cream (for a lighter version, use fat-free evaporated milk)
1/2c. fresh Parmesan cheese, grated
Grilled chicken breasts, chopped (optional)

Preheat oven to 425 degrees. Snap off and discard tough ends of asparagus. Cut into 1-1/2 inch pieces. Half or quarter mushrooms. Cut bell pepper into 1-inch squares. Combine vegetables in large bowl. Add olive oil, garlic, salt and pepper. Toss to coat. Pour into large pan and bake 10-12 minutes or until vegetables are crisp-tender. Prepare pasta according to package directions. In small saucepan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly with whisk. Drain past. Combine pasta, vegetables, cream sauce, Parmesan cheese and chicken (optional). Yield: 4 servings.

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