Sorry for not posting in almost a week but with between spring break last week and Easter, things have been a bit hectic. School started again yesterday so now we are back to having some kind of a routine at least. The temperature hit 91 degrees here today and I am loving it!!! We are going to the beach for the weekend and I am hoping so badly that this weather continues but they are saying it will be cooling down a bit by Thursday. Oh well, I will take whatever weather is on the way as long as it is not snow!!!! After this crazy winter here I am sooo done with snow!
I made this dish last week and it was delicious! The only thing I omitted were the green beans since my son prefers the canned ones (crazy). I just upped the amount of asparagus that I used. I also added some turkey sausage which was perfect in this dish and really increased the flavor. We all enjoyed this dish and it was terrific as leftoevers for the next day. I will be making this again! I found the recipe in the latest issue of Family Circle.
1/2 lb asparagus, trimmed and cut into 1 inch pieces
1/2 pound green beans, trimmed and cut into 1 inch pieces
2 sweet orange peppers, cored, seeded and cut into 1/4 inch strips
1 pound thin spaghetti
3/4 cup half and half
3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
5 cloves garlic, sliced
2 cups grape tomatoes, halved
1/3 cup grated Parmesan
3/4 cup flat leaf parsley, chopped
Shaved Parmesan, optional
Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minutes. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half and half mixture. Add to pasta and gently stir in parlsey until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.