On my quest to find a good Alfredo pasta recipe I became across a recipe where you cook the pasta in milk and pretty much cut down on all the fat and starch. Here is my version of it.
Ingredients ( For Two)
Onion - 1/2 thinly sliced
Garlic - 2 pods thinly sliced or minced
Asparagus/Artichoke Hearts/ Broccoli - 1.5 cups ( any veggie would do)
Peas - 1/4 cup
Butter - 1/2 tbsp (can use olive oil)
Olive oil - 1 tbsp
Spaghetti Pasta/ Penne Pasta - 4 oz ( follow package info to get the right quantity for two)
Milk - 1 cup
Water - 1-11/2 cups
Salt and pepper to taste
Rosemary - 1/4 tsp (optional)
Thyme - 1/4 tsp (optional)
Grated Parmesan - 1/8 cup (optional)
Directions
1. In a skillet/thick pan add 1/2 tbsp butter and 1/2 tbsp oil and saute the onion and garlic.
2. Add the veggies and saute for 5-15 mins until everything is tender. For Artichoke Hearts, you need to steam it separately or cook in microwave for 3 mins if you want to save time.
3. Keep these aside in a bowl
4. In the same skillet (now empty), add rest of the oil, add Rosemary and thyme and some pepper.
5. Add 1 cup water and 1 cup milk on medium heat.
6. Once it boils add salt and drop in the pasta.
7. Cook pasta 2 mins more than what is given in the package as it cooks in milk. I used a multi grain pasta so cooked it close to 14 mins.
8. Add a bit more water if pasta is not fully submerged.
9. Once it cooks you can see the liquid reducing considerably. Now add the veggies sauteed mixture back to the skillet.
10.Mix everything and add more pepper if desired and a 1/8 cup grated parmesan if desired.
Tips
* Pick easy cooking veggies like green squash, Yello squash, brocolli, green beans, spinach etc to make it quick.
* Consider whole wheat pasta instead of white Pasta. Multi grain is better.
* Alternate option is to make a rue with 1 tbsp flour and 1 tbsp butter after sauteeing veggies to get a thicker consistency. The starch in the pasta also does the same thing.
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