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Thursday, 23 June 2011 16:41 |
Missy 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat 2 TBS olive oil 2 TBS butter 2 packs broccoli flowerets, washed and drained 1 pack cauliflower flowerets, washed...
- 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat
- 2 TBS olive oil
- 2 TBS butter
- 2 packs broccoli flowerets, washed and drained
- 1 pack cauliflower flowerets, washed and drained
- 4 ounces, fresh slice mushrooms, washed and drained
- 1 ½ cups frozen baby green peas or petit pois
- 1 ½ red bell pepper, sliced into thin slivers
- 3 TBS butter
- 3 TBS flour
- 1 cup whipping cream
- ½ cup parmesan cheese
- ½ tsp white pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Parsley sprigs
- In a large wok, melt butter and add olive oil over medium high heat
- Add broccoli and toss constantly, yet gently for 3 minutes, remove and set aside
- Add cauliflower, mushrooms and bell pepper and toss gently for 4 minutes, remove and add to broccoli
- Add peas and toss for 1 minute, and add to broccoli and cauliflower
- In a sauté pan combine butter and flour, whisking until flour is combined
- Slowly add whipping cream and parmesan cheese until mixture is smooth and thickened; add additional flour if more thickness is needed
- Add white pepper, paprika, and garlic powder, cook for 2 minutes; keep warm
- In a large bowl, pour white sauce over fettuccine, then carefully add vegetables, serve hot with sprigs of parsley for garnish
Serves 6-10
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Last Updated on Wednesday, 06 July 2011 01:31 |