Ingredients:
1 lbs. of fettuccine
2 cloves garlic (minced)
1 medium onion (sliced)
1 1/2 cups bell pepper (sliced)
1 large zucchini (sliced)
1 6 oz. jar of marinated artichokes (drained)
3 tablespoons olive oil
2 tablespoons flour
1 1/2 cups of milk
1/2 cup fresh grated Parmesan cheese
1 tsp. crushed red pepper
salt and pepper to taste
Bring 6 qts. of water to a boil and cook the fettuccine to aldente, 10 mins. Meanwhile prepare the cream sauce. In a medium saucepan bring together 2 tablespoons of the olive oil and the flour over low heat. Whisk in the milk until thickened. Add salt to taste and whisk in the Parmesan cheese. Set aside. In a saute pan, over medium high heat, add the other tablespoon of olive oil. When the oil is hot add in the onions, zucchini and peppers. Saute 4-5 minutes until tender. Add in the artichokes and the pepper flakes. Season with salt and pepper. To finish the dish add the pasta to the pan with the vegetables and stir in the cream sauce. If the sauce is too thick add some of the pasta water. Sprinke with parsley if you so desire. Enjoy.
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