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Recipes - Creamy Pasta & Vegetables

Recipe Name

Creamy Pasta & Vegetables

Submitted by

Guest

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



16	ounces	Rontini
6	fliud ounces	Milk, canned, evaporated, lowfat
2	medium	zucchini
12	spears medium (5-1/4" to 7" long)	Asparagus
1	small	Onion, chopped
3	cloves	garlic minced
3	large	egg yolks
3	tablespoons	olive oil, extra virgin
1	tablespoon	lemon juice
1/2	teaspoon	salt
1/2	teaspoon	black pepper

Steps

Sequence	Step

1	Heat olive oil in large skillet over medium heat, and put a large pot of water on to boil.
2	Saute diced onion and garlic until golden brown. Meanwhile, cut zucchini and summer squash into quarter inch rounds, and aspargus stalks into 2 inch pieces.
3	Add zucchini to pan with onions and saute until lightly colored and beginning to become tender. Then add evaporated milk, salt and pepper, and parsley.
4	Reduce heat to low and let simmer until sauce begins to thicken.
5	While pasta is cooking, separate 3 egg yolks from the whites and beat lightly. (I like to save the whites in a jar for omelettes).
6	About 1 - 2 minutes before pasta is done, add aspargus to water. Then drain (reserve 1 cup of cooking water) and return to warm pot.
7	Mix in sauce and vegetables. Right before serving, mix in egg yolks, while stirring vigorously until pasta is completely coated.
8	Top with parsley

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