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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 box(es) bowtie pasta |
1 container(s) grape tomatoes halved |
1 orange bell pepper sliced into strips |
1 yellow bell pepper sliced into strips |
1 cup(s) fresh broccoli or asparagus chopped |
1 small onion chopped |
2 garlic minced |
salt & pepper |
olive oil |
2 tablespoon(s) butter |
2 tablespoon(s) flour |
2 cup(s) half-and-half |
1 teaspoon(s) red pepper flakes |
1 cup(s) parmagiano reggiano |
Directions:
1. Cook the pasta as usual. Meanwhile, saute all the veggies in the garlic and oil. Stir in the tomatoes towards the end. Set the veggie mixture aside.
2. In the same pan you cooked the veggies in, make your cream sauce. Melt the butter, then slowly whisk in the flour to make a roux. When smooth, add in the half-and-half slowly, whisking as you pour to avoid clumping. Add the pepper flakes and simmer, stirring occasionally. When the sauce thickens and bubbles, add your cheese. Stir til smooth.
3. After draining your pasta, toss it in the pan with the cream sauce til coated. Add the veggie mixture back in. Enjoy!
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