Lemony Vegetables and Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium red onion, sliced |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4-1/2 cups uncooked bow tie pasta |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
3 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1 cup vegetable broth |
1 cup shredded parmesan cheese |
1/2 cup sour cream |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1/2 cup chopped pistachios |
1/4 cup fresh basil leaves, thinly sliced |
additional shredded parmesan cheese |
Directions:
1. In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.
2. Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.
3. Reduce heat. Stir in the cheese, sour cream, lemon juice and peel; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese. Yield: 7 servings.
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