Garden Pasta Toss
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
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
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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.
Tips
For the adventurous: Add slivered almonds sundried tomatoes to the sauce right before serving.
Nutritional information
Per serving| Energy: | 358 Calories |
| Protein: | 14 g |
| Carbohydrate: | 53 g |
| Fat: | 10 g |
| Fibre: | 4.2 g |
| Sodium: | 489 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 18 % / 194 mg |
| Selenium: | 73 % |
| Folate: | 68 % |
| Vitamin C: | 63 % |
| Vitamin A: | 54 % |
