Monday, April 14, 2008

Primavera cream sauce for pasta

Chop two medium onions, and sauté on medium-low heat in two Tablespoons of good olive oil, until the onions begin to caramelize.

Sprinkle on two Tablespoons flour, and cook for 2-3 minutes, stirring constantly.

Add one cup evaporated skim milk, a little at a time, until all the liquid thickens. (Add additional skim milk as necessary to keep the sauce from getting too thick.)

Turn the heat to low, and stirring frequently, add
  • a cup of frozen peas
  • half a pound of raw asparagus, tough bottoms snapped off and cut into 1" pieces
  • one marinated red pepper, rinsed and chopped
  • three peeled carrots, grated with the largest opening of a box grater
Continue to stir until the asparagus is cooked, about 3-5 minutes.

Serve over pasta (we liked this on cheese ravioli), and add grated Romano cheese to each serving.


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