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Receta Penne With Vegetables Alfredo
by Global Cookbook

Penne With Vegetables Alfredo
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Ingredientes

  • 1 c. white zinfandel (sweet white wine)
  • 1 c. chicken stock (up to 2)
  • 1 can evaporated skim lowfat milk
  • 1/4 c. flour mixed with water to
  •     make paste for thickening (to 1/2c)
  • 2 x zucchini sliced into rounds
  • 2 x yellow squash sliced into rounds
  • 1 x leek sliced into rounds
  • 1 sm onion minced
  • 1/2 c. minced parsley
  • 1/2 c. minced cilantro
  • 1 x jalapeno
  • 1 x bell pepper minced
  • 1 x yellow hungarian pepper minced
  • 4 x cloves garlic
  •     lots of tarragon
  •     half as much thyme and marjoram
  •     balsamic vinegar
  •     chipotle adobo sauce
  •     soy sauce
  •     grated parmesian
  • 1 ounce grated provolone (to 2 ounce)

Direcciones

  1. Saute/fry the jalapeno and garlic in wine, add in the evap lowfat milk and flour paste. Stir and as it thickens add in chicken stock. I ended up adding alot of flour as this makes alot of sauce and I wanted it nice and thick. Now either saute/fry the rest of the vegetables in a separate pan, in the wine. (I added the veggies right to the sauce and addedthe wine in addition and let the veggies cook ever so slightly while I added the spices.)
  2. Add in the spices - mine were dry and it took quite a bit to get a healthy flavor. If you don't care if the sauce is white add in a couple Tbsp. of balsamic for some zing and some soy for salty flavor. If you want the sauce to be white I'd suggest adding white vinegar, and salt instead. I also love chipotle adobo and added a tsp. into my sauce for some smokey flavor.
  3. Lastly just before serving boil a package of penne noodles al dente.
  4. Turn out into a large serving bowl. Top with the sauce. Sprinkle the provolone on top and mix. Top each individual serving with some freshly grated parmesan.