Artichokes, Asparagus and Red Pepper Pasta

⏱ 35 mins 🍽 6 Cups, 4-6 serving(s) 🌶 italian 🏷 European

This wholesome Italian pasta combines roasted vegetables with a light, creamy sauce. Artichoke hearts, asparagus, and red bell pepper are broiled until they begin to brown, then served over fettuccine. The sauce is made by sautéeing garlic and onion in chicken broth, then simmering with skim milk, cornstarch, and Parmesan cheese until thickened. It's a flavourful and nutritious dish that serves four to six people.

Artichokes, Asparagus and Red Pepper Pasta

Ingredients

  • 1 (15 ounce) can quartered artichoke hearts
  • 10 asparagus spears, cut into chunks
  • 1/2 red bell pepper, sliced
  • 1 teaspoon extra virgin olive oil
  • 3 garlic cloves
  • 1/4 cup diced onion
  • 2/3 cup low sodium chicken broth
  • 1 cup skim milk
  • 2 tablespoons cornstarch
  • 1/2 cup parmesan cheese, grated
  • 8 ounces fettuccine pasta

Method

  1. Finely dice a single clove of garlic.
  2. In a mixing bowl, combine the artichoke hearts, asparagus chunks, sliced red pepper, olive oil, and the diced garlic, mixing to coat the vegetables.
  3. Transfer the mixture to a baking sheet and place under the broiler until the vegetables start to brown, then set them aside.
  4. Cook the fettuccine pasta according to your preference.
  5. As the pasta cooks, dice the two remaining garlic cloves.
  6. Using a large fry pan, sauté the diced garlic and onion in 1/4 cup of the chicken broth until softened, then pour in the rest of the broth.
  7. Bring the liquid to a boil, add the skim milk, and return it to a boil.
  8. Lower the heat, stir in the cornstarch to thicken the sauce, then add the grated Parmesan cheese, whisking until it is fully combined and melted.
  9. Once the noodles are cooked, toss them thoroughly in the prepared sauce.
  10. Plate the sauced pasta and top each portion with a serving of the roasted vegetables.

Nutrition (per serving)

Sodium325500 mg

Recipe details

CategoryEuropean
Cuisineitalian
AuthorTilly-K