Creamy Pasta with Spring Vegetables
Creamy Pasta with Spring Vegetables
Prep Time: 35 minutes
Cook time: 20-25 minutes
8 oz thin fresh asparagus spears
8 oz baby portobello or medium white button mushrooms
1 large red bell pepper
2 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp snipped fresh basil leaves
8 oz (3 cups) uncooked rigatoni (Ken really wanted large elbow macaroni so that's what I used)
3/4 c whipping cream
2 oz fresh Parmesan cheese, grated
Preheat oven to 425. Snap off and discard tough ends of asparagus. Cut into 1 1/2 inch pieces. Cut mushrooms in half (or quarters if large). Cut bell peppers into 1 inch squares. Combine vegetables in a bowl. Add olive oil and mis lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into rectangular baking pan. Bake 10-12 minutes or until vegetables are crisp-tender. (YAY! More roast veggies!)
Meanwhile, snip basil and set aside. 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 wire whisk.
Drain pasta and transfer to large bowl. Add vegetables, heated cream and basil. Mix lightly.
Grate half of Parmesan cheese into pasta mixture; mix lightly. Spoon onto serving plates. Sprinkle with additional black pepper and remaining grated cheese.
Yield: 4 servings
From The Pampered Chef Main Dishes: Recipes at the Heart of Every Meal
Ken's rating: ****1/2
Chalsea's rating: ****1/2
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