Garden Pasta Toss

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