This is a fantastic recipe that uses vegetables you have lying around that need to be used and transforms them into a delicious meal. I believe this dish would be delicious with different variations of vegetables just use whatever appeals to you. Cooking the vegetables separately and adding them together at the end keeps their flavors intact. This dish would be delicious with some cannellini beans added if you have some on hand. The Robiola Bosina cheese could be substituted with a creamy brie if needed. Enjoy!
- 8 ounces spaghetti, fettuccini, or ziti pasta
- 1/2 Vidalia onion sliced
- 2 carrots sliced about 1/4 inch thick
- 1 tablespoon butter 2 tablespoons olive oil for the skillet
- 1 bunch of asparagus
- 1 small bag of frozen peas
- Juice of 1 lemon
- 3/4 cup of chicken broth
- Italian Robiola Bosina cheese about 3 tablespoons (optional)
- Fresh Parmesan cheese for grating over the finished pasta
- Sea salt to taste (optional)
- Basil ribbons about 3 tablespoons (optional)
- Preheat your oven to 375 degrees Fahrenheit.
- Place the onion on a baking sheet and place it in the oven to caramelize. Set the timer for 20 minutes.
- In a large-sized skillet over medium heat, melt 1 tablespoon of butter and 2 tablespoons of olive oil and add the sliced carrots. Sauté the carrots until a fork inserted pulls out easily but they are still a little crunchy. Once the carrots are done, leaving the oil in the pan remove them from the pan with a slotted spoon and place them in a medium-sized bowl and set aside.
- While the carrots are sautéing, heat a medium-sized skillet over medium heat and add your asparagus. Drizzle some olive oil over the asparagus. Sauté the asparagus until a fork pulls out somewhat easily but the asparagus is still a bit crunchy. Add to the bowl with the carrots.
- Once the onions are done caramelizing in the oven, remove them from the oven.
- In the large skillet where you cooked the carrots over medium heat, melt an additional 1 1/2 tablespoons of butter and add the 1 teaspoon flour. Stir the butter flour mixture with a wooden spoon for about 1 minute. Whisk in the chicken broth until the mixture is smooth and there are no lumps. Squeeze into the mixture the juice of 1 lemon and continue stirring the mixture with a wooden spoon. Bring the mixture to a simmer and cook over medium heat stirring frequently until reduced by about half. The lemon sauce will be the consistency of nectar when it is done reducing.
- For the noodles: Try to time your noodles to be finished when all the vegetables are done cooking. In a medium-sized pot start pre-heating some salted water to cook the noodles. Once the water boils, cook your noodles according to package instructions removing a bit early while the noodles are still a little chewy. Add butter to the pot if your noodles are sticking to the bottom of the pot. Once the lemon sauce is done cooking, add all of your prepared vegetables to the large skillet and stir to mix them in with the lemon sauce. Add the cooked noodles. Add the Robiola cheese and continue stirring until it has melted and is mixed in.
- Divide the pasta into bowls and top with freshly grated parmesan cheese. Top with the optional sea salt and optional basil ribbons.
Source: Janel from Twelvebasketfuls.com