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Lemony Vegetables and Pasta Salad Recipe

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This recipe for Lemony Vegetables and Pasta Salad is from The Mountain View Fellowship Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh asparagus trimmed and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4-1/2 cups uncooked bowtie pasta
1 tbsp butter
1 tbsp all-purpose flour
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 cup vegetable broth
1 cup shredded parmesan cheese
1/2 cup sour cream
2 tbsp lemon juice
1 tbsp grated lemon peel
1/2 cup chopped pistachios
1/4 cup fresh basil leaves thinly sliced
additional shredded parmesan cheese
Directions:
Directions:
In a large bowl, combine the asparagus, red pepper, onion, oil, salt, and pepper. Transfer to a greased15in x 10in x 1in baking pan. Bake at 450 degrees for 10-15 minutes or until golden brown, stirring once.
Meanwhile cook the pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic, and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thick and bubbly.
Reduce heat. Stir in the parmesan cheese, sour cream, lemon juice and peel; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil, and additional parmesan cheese.

 

 

 

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