 Print
|
INGREDIENTS
| 5 tbsp |
olive oil |
75mL |
| 3 |
small onions, sliced |
| 4 cups |
mixed vegetables, cut into ½ inch pieces (asparagus, zucchini, red pepper, mushrooms, carrots etc.) |
946.4 mL |
| ½ lb |
fettucini noodles |
266.8 mL |
| 1 container |
Astro Original Balkan style yogourt, drained through fine sieve |
750 g |
| 2 |
green onions, chopped |
2 |
| 1 cup |
roughly chopped fresh herbs (chervil, basil, parsley, chives, tarragon) |
250 mL |
| 1 cup |
Black Diamond Sargento Italiano shredded cheese |
250 mL |
Optional:
| 3 slices |
prosciutto baked in 350 F for 10 minutes, or until crispy |
|
PREPARATION
- In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft and translucent. Reduce heat and cook onions until golden brown and caramelized, stirring frequently, 20-25 minutes.
- Add the 4 cups of vegetables and cook 10 minutes, or until vegetables are tender.
- Meanwhile, cook the pasta according to package directions. Drain and reserve pasta cooking liquid.
- Return pasta to pot and add Astro yogourt, vegetable mixture, green onions, herbs and Black Diamond Sargento cheese. Add some of the reserved pasta cooking liquid to thin mixture and toss to combine. Season to taste with salt and pepper. Garnish with crispy prosciutto and serve immediately.
|
