Pasta and vegetable carbonara
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bow tie pasta |
| 1 | tablespoon | Olive oil |
| 1 | cup | Red bell pepper, chopped |
| 9 | ounces | Frozen cut broccoli, thawed |
| 2 | teaspoons | Unbleached flour |
| ½ | cup | Soymilk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm.
Heat olive oil in a skillet. Add the bell pepper and broccoli & cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently. Stir in the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently. In a small bowl, combine the flour, salt, pepper, soy milk, stirring until smooth. Add to the mixture in the skillet and cook until the mixture is thickened, stirring constantly.
Adapted from "Pillsbury Classic Cookbooks It's Italian!" Posted by Rich Harper From: Mark Satterly (Cooking) Submitted By LAWRENCE KELLIE On 02-04-95