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Categories:
fettucine pasta butter vegetable oil thin carrot broccoli florets red pepper garlic fresh parley fresh basil salt orange juice orange peel milk cornstarch Parmesan cheese cherry tomatoes Mozzarella cheese
Viewed: 52 - Published at: 5 years agoIngredients
- 3/4 lb fettucine pasta
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 cup thin carrot sticks
- 1 1/2 cups broccoli florets
- 1/2 red pepper, cut in strips
- 2 garlic cloves, chopped
- 1 tbsp finely chopped fresh parley
- 1 tbsp finely chopped fresh basil
- 1/2 tsp salt, or to taste
- 2 tbsp orange juice
- 1 tsp grated orange peel
- 1 1/2 cup milk
- 1 tbsp cornstarch
- 2 tbsp grated parmesan cheese
- 1 cup cherry tomatoes
- 1/2 cup diced mozzarella cheese
Method
- 1. Cook pasta according to package directions. 2. Meanwhile, in a large fry pan, heat butter and oil. Add carrots, broccoli and red pepper and cook for 1 min. 3. In a medium bowl, combine herbs, salt, orange juice, peel, milk and cornstarch, blending well. Pour over vegetables, bring to a boil and simmer for 1 or 2 min or until slightly thickened. Stir in Parmesan cheese. 4. Toss sauce with hot pasta and tomatoes. 5. Serve in pasta bowls and sprinkle each with diced mozzarella.
- For the adventurous: add slivered sundried tomatoes to the sauce just before serving.
- 6 servings
- Source: Ontario Milk Calendar
