July 7, 2009

Creamy Pasta Primavera

Lindsay Walden
1 red pepper, cut into strips
2 carrots, peeled and cut into strips
3 cups broccoli florets
1 12-ounce can evaporated milk
1 15-ounce container ricotta cheese
2 tsp olive oil
1 tsp minced garlic
1 ½ cups mushrooms, sliced
12 basil leaves, chopped
1 pound bowtie pasta—cooked and drained
Salt and pepper to taste
4 TBS grated parmesan cheese

Cook red peppers, carrots, and broccoli until done. Drain, rinse and set aside. Combine milk and ricotta cheese until smooth. Set aside—heat olive oil in large pan. Add garlic and cook stirring constantly at about 30 seconds. Add mushrooms. Add other vegetables and heat through. Stir in cheese sauce and basil. Add cooked pasta. Season with salt and pepper, and heat through. Stir constantly—sprinkle with parmesan cheese and serve.

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