Artichokes, Asparagus and Red Pepper Pasta
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
6 Cups
- Serves:
- 4-6
ingredients
- 1 (15 ounce) can quartered artichoke hearts
- 10 asparagus spears, cut into chunks
- 1⁄2 red bell pepper, sliced
- 1 teaspoon extra virgin olive oil
- 3 garlic cloves
- 1⁄4 cup diced onion
- 2⁄3 cup low sodium chicken broth
- 1 cup skim milk
- 2 tablespoons cornstarch
- 1⁄2 cup parmesan cheese, grated
- 8 ounces fettuccine pasta
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.
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