Creamy Pasta with Spring Vegetables
A medley of roasted vegetables is tossed with pasta, heavy cream and fresh basil. Finish with a sprinkling of fresh Parmesan cheese.
- 8 ounces thin fresh asparagus spears
- 8 ounces baby portobello or medium white button mushrooms
- 1 large red bell pepper
- 2 tablespoons olive oil
- 3 garlic cloves, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons fresh basil leaves, snipped
- 8 ounces (about 3 cups) uncooked rigatoni (pasta tubes with ridges)
- 3/4 cup whipping cream
- 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
Preheat oven to 425°F. Snap off and discard tough ends of asparagus. Cut into 1 1/2-inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1-inch squares. Combine vegetables in medium Bamboo Fiber Mixing Bowl. Add olive oil and mix lightly. Press garlic over vegtables using Garlic Press. Add salt and black pepper; mix well. Pour into Large Bar Pan. Bake 10-12 minutes or until vegetables are crisp-tender.
Meanwhile, snip basil with Professional Shears; set aside. Prepare pasta according to package directions in (4-qt.) Casserole. In (1.5-qt.) Saucepan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly with Nylon Spiral Whisk.
Using Rotary Grater, grate half of the Parmesan cheese into pasta mixture; mix lightly. Spoon onto serving plates. Sprinkle with additional black pepper and remaining grated cheese.
- 4 servings
Nutrients per serving:
Calories 390, Fat 28 g, Sodium 380 mg, Dietary Fiber 3 g
Save 120 calories and 17 grams of fat per serving by substituting fat-free evaporated milk for whipping cream.
The thinner the asparagus spear, the more tender it will be. If spears are thick, cut in half lengthwise.
Substitute 1 teaspoon dried basil leaves for fresh, if desired. Add dried basil to whipping cream during heating.