Friday, February 28, 2014

Pasta Primavera

Pasta Primavera


Cooked Pasta (I used Cellentani)
2 Tbsp Olive oil
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
8 large mushrooms, chopped
2 scallions, sliced
Bunch of asparagus, blanched then chopped
1 Tbsp butter
1 cup of half and half
1 cup grated Pecorino Romano
Salt & Pepper
Splash of Sauvignon Blanc (optional but recommended*)
Squeeze of about half of a lemon, or by taste (optional but recommended*)
Shredded Cheddar & Jack cheese
Freshly grated Parmesan cheese

Saute the vegetables in the olive oil on med-high until tender, about 10 - 15 minutes. Turn off heat. Add the butter, cream, grated cheese, S & P. Stir until the cheese melts smoothly into the cream. Add a splash of the wine and the lemon. Stir and put the heat back on really, really low, just to heat thru being careful not to cause the cream to curdle. At this point, toss the sauce with the pasta in a casserole dish. Add the shredded cheese, put in the oven on very low - about 200 - just until the cheese melts. Garnish with grated Parm. Enjoy. Serves about 4-6

*I can always be counted on the have Sauvignon Blanc & lemons in my kitchen at all times :)

No comments:

Post a Comment