[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Pasta Primavera[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of February 9th – 13th 2015
1/2-1 lb fettuccini pasta cooked in boiling salted water. Drain.
1/4 C EACH: carrots, asparagus, and frozen green peas boiled until tender. Drain. (or any comination veg you like)
SAUCE:
2 T butter
1 onion chopped
1 T garlic type seasoning salt (I use GarlicGarlic from Tastefully Simple; I have no product affiliation)
1/4 C flour
1 C chicken broth
1 C cream
1 C shredded parmesan cheese (not the sprinkle type from the can)
1 t sugar
salt and fresh ground pepper to taste
2 T chopped fresh parsley
Saute the onion and garlic seasoning salt in butter until onions are just golden brown. Mix in flour. Add chicken broth and cook until liquid reduces and thickens. Turn off the heat, stir in the cream, parmesan, parsley, sugar, salt and pepper. Stir to make a creamy sauce. Stir in hot cooked vegetables and fettuccini. Sprinkle additional shredded parmesan to serve.
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