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Sunday, February 27, 2011

Veggie Fettuccini Alfredo with Sun Dried Tomatoes

Here's a very easy, delicious fettuccini recipe that you can tweek as your family likes. I put in only vegetables that Eric and I like, but you can add or subtract as you like. We added chicken, but if you're in the vegetarian mood it's equally delicious without it.


First, I made skillet chicken 

Then, boil your noodles. 
I went with angel hair because that's what the hubby prefers. 
During the last two minutes of boiling, add in your sun dried tomatoes

Simmer the veggies with the lid on
Then, melt the butter and add the flour. 
It will look very scary, and maybe like you're doing something wrong. But you're not!
Just keep stirring and don't let it burn. When it gets brown, add in the milk.

 Then add in the veggies and you have the alfredo mixture!

I understand that this looks gross.
I promise it's not.
It's actually the opposite of gross.
 

See how easy that was??

Try it! And tell me how it goes....




Ingredients
  • 8  oz.  dried fettuccine (I used angel hair)
  • 1/2  cup  dried tomatoes (not oil-packed), chopped
  • 4  Tbsp.  butter
  • 1  Tbsp.  olive oil
  • 1/2 cup artichokes
  • 1-1/2  cups  fresh broccoli florets
  • 8    fresh mushrooms, sliced
  • 2  Tbsp.  all-purpose flour
  • 1-1/4  cups  milk
  • 1/2  cup  finely shredded Parmesan cheese
  • 1-1/4  cups  milk
  • 1/2  cup  finely shredded Parmesan cheese
  • 2  tsp.  finely shredded lemon peel

Directions

1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add artichokes, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.
3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.

From: http://www.bhg.com/recipe/pasta/fettuccine-alfredo-with-dried-tomatoes-and-veggies/ 


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