Pasta And Vegetable Carbonara Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Bow tie pasta,
1 tbsp: Olive oil,
1 cup: Red bell pepper, chopped
9 ounce: Frozen cut broccoli, thawed
2 tsp: Unbleached flour,
1/2 cup: Soymilk,
1/4 tsp: Salt,
1/4 tsp: 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 Its Italian!" Posted by
Rich Harper
Source from luhu.jp
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 Its Italian!" Posted by
Rich Harper
Source from luhu.jp