Friday, 29 April 2016 05:40

Springtime Mac and Cheese

 

Serves 6

1/4 cup extra-virgin olive oil

1/2 cup green onions, chopped finely

2 sweet red or yellow peppers, cored, trimmed & sliced thin

2 zucchini, peeled and sliced thin

2 carrots, peeled & chopped

6 asparagus stalks, chopped

1/4 cup fresh or frozen peas

1/4 cup dry white wine

1/4 cup vegetable broth

1 tsp. fresh basil, minced

1 tsp. fresh oregano, minced

Salt and pepper to taste

1/2 lb. elbow macaroni pasta

1 tsp. Italian parsley, minced

1/2 cup freshly grated Parmigiano-Reggiano cheese 

½ cup shredded provolone cheese

 

Heat 1/4 cup olive oil in a 12-inch sauté pan.  Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.  

 

Add wine and broth.  Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese.  Add salt and pepper to taste.  

 

Bring a 12-quart pot of water to a boil.  Add salt, then pasta and cook until “al dente”.   

 

Drain pasta and toss with sauce.   

 

Sprinkle with parsley and remaining cheeses, and serve.

Read 959 times Last modified on Friday, 29 April 2016 07:57