From "The IDEAL WAY to Cook: Food for Thought".For the adventurous, add slivered sun-dried tomatoes to sauce just before serving.
IDEAL TIP:
To prevent burning butter, add a little olive oil. The combination will
keep the butter from burning.
3/4 lb. fettucine pasta
1 tbsp. butter
1 tbsp. vegetable oil
1 cup thin carrot sticks
1/2 cups broccoli florets
1/2 red pepper, cut in strips
2 cloves garlic, chopped
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh basil
1/2 tsp. salt, or to taste
2 tbsp. orange juice
1 tsp. grated orange peel
1 1/2 cups milk
1 tbsp. cornstarch
2 tbsp. parmesan cheese, grated
1 cup cherry tomatoes
1/2 cup mozzarella cheese, diced
PREPARATION:
Cook pasta according to directions. Meanwhile, in large frying pan, heat butter and oil. Add carrots, broccoli and red pepper and cook over medium heat for 2 minutes. Add garlic and cook for 1 minute.
In medium bowl, combine herbs, salt, orange juice, peel, milk and cornstarch, blending well. Pour over vegetables, bring to a boil and simmer for 1 to 2 minutes or until slightly thickened. Stir in parmesan.
Toss sauce with hot pasta and tomatoes. Serve in pasta bowls and sprinkle each with diced mozzarella.
Photo credit: Lachlan Hardy
