Garden Pasta Toss

Name: Garden Pasta Toss
Yield: 6 servings
Ingredients: 1 lb (450 g) fettucine; 1 tbsp (15 mL) butter; 1 tbsp (15 mL) vegetable oil; 1 cup (250 mL) carrot julienned; 1 1/2 cups (375 mL) broccoli florets; 1/2 red bell pepper cut in strips; 2 garlic cloves finely chopped; 1 tbsp (15 mL) finely chopped fresh parsley; 1 tbsp (15 mL) finely chopped fresh basil; Salt and pepper to taste; 2 tbsp (30 mL) orange juice; 1 tsp (5 mL) grated orange zest; 1 1/2 cups (375 mL) Milk; 1 tbsp (15 mL) cornstarch; 1/2 cup (125 mL) diced Canadian Mozzarella cheese; 2 tbsp (30 mL) grated Canadian Parmesan cheese; 1 cup (250 mL) cherry tomatoes

This recipe is taken from the 1999 Milk Calendar. A few fresh herbs go a long way in making this a fast, easy and delicious pasta dish! -James Barber

Prep: 15 min
Cooking: 15 min

Yields 6 servings

Ingredients

1 lb (450 g) fettucine
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) carrot julienned
1 1/2 cups (375 mL) broccoli florets
1/2 red bell pepper cut in strips
2 garlic cloves finely chopped
1 tbsp (15 mL) finely chopped fresh parsley
1 tbsp (15 mL) finely chopped fresh basil
Salt and pepper to taste
2 tbsp (30 mL) orange juice
1 tsp (5 mL) grated orange zest
1 1/2 cups (375 mL) Milk
1 tbsp (15 mL) cornstarch
1/2 cup (125 mL) diced Canadian Mozzarella cheese
2 tbsp (30 mL) grated Canadian Parmesan cheese
1 cup (250 mL) cherry tomatoes

READY FOR REWARDS?

Preparation

Cook pasta according to package directions.

Meanwhile, in a large skillet, 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 a medium bowl, combine herbs, orange juice and zest, milk, cornstarch, salt and pepper, to taste, blending well. Pour over vegetables, bring to a boil and simmer for 1 to 2 minutes or until slightly thickened. Stir in Canadian Parmesan cheese. Toss sauce with hot pasta and tomatoes.

Serve in pasta bowls and sprinkle each with diced Canadian Mozzarella.