Fettuccine or Linguine noodles with roasted red peppers, carrots, peas, red onions, & mushrooms in a light cream sauce
Pasta Primavera
Prep time
Cook time
Total time
Author: Candice Beckwith
Serves: 6
Ingredients
- linguine noodles
- butter (about 5 T)
- flour (about 5 T)
- milk
- heavy cream
- 2 carrots julienned
- petite peas (¼ -½ c)
- 1 red pepper (roasted)
- ½ onion (yellow or red)
- garlic (to taste)
- 1 c broccoli florets
- 5 or 6 mushrooms sliced (optional)
- 1 zucchini (optional)
- 1 T olive oil for sautéing
- ½ t dried oregano
- ½ Italian seasoning
- ½ t dried basil
- ¼ t ground black pepper
- freshly grated Parmesan
- salt and pepper to taste
Instructions
- Start water boiling for pasta. Before adding pasta throw in carrots then broccoli until both are just tender (almost crunchy still). Take out veggies with slotted spoon leaving boiling water and add noodles.
- Prepare sauce by adding equal portions of butter and flour. Melt butter, mix in flour then slowly add about 1 c milk. Whisk until all lumps are gone. Then add cream. Cook on low heat until slightly thickened. Season with salt and pepper.
- Roast red pepper by putting whole pepper in the oven on a piece of foil. Broil until skin turns black. (This doesn’t take long.) Remove pepper from oven and wrap in a clean dishtowel or seal into plastic bag until cooled. Once cooled cut in half, remove seeds and core. Remove skin, which should easily come off. Slice into half inch slices.
- Sauté onions with some garlic (I use the canned minced stuff usually). Sauté the rest of the vegetables (not peas) including carrots, broccoli and red pepper. Season with oregano, basil, Italian seasoning, salt and pepper. Once all is well sautéed remove from heat and add peas.
- Serve on platter with noodles on bottom, veggies next and then top with sauce and parmesan cheese.
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