Pasta Di Verdure Del Formaggio Vegetable Cheese Pasta Food

PASTA FORMAGGIO

Steps:

• In medium saucepan, melt butter.
• Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
• Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
• Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
• Cook over medium heat until sauce begins to thicken.
• The fattier the milk, the thicker the sauce.
• Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
• Stir in tomato paste.
• Pour cheese sauce over cooked pasta.
• Stir in peas.
• Serve at once.
• If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
• (I never do this step.).

CREAMY VEGETABLE PASTA

Steps:

• Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
• While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
• While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
• Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
• To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

PASTA DI VERDURE DEL FORMAGGIO (VEGETABLE CHEESE PASTA)

Steps:

• Sauté the zucchini, squash, carrots, onion, jalapeño, peppers and broccoli in garlic butter until they start to get tender.
• Add the mushrooms, seasoned salt and Tabasco and sauté until the mushrooms are tender.
• Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
• Thoroughly cook the bow tie pasta, then drain.
• Toss in skillet with other mixture.
• Pour contents of the skillet into a pasta bowl.
• Rim with garlic salt and chopped parsley.

SPINACH AND BLUE CHEESE PASTA

Steps:

• Chop the shallots, garlic and olives.
• Cook the pasta.
• While heating water for the pasta, heat 3 tbsp of oil in a skillet and sauté the shallots and garlic circa 3 mins.
• Add the spinach and heat it slowly.
• Add the cream.
• Add salt and pepper to taste.
• Drain the pasta thoroughly and add pasta and olives to spinach mixture.
• Crumble the cheese over the pasta; stir.
• Drizzle rest of oil over pasta and add a generous amount of freshly ground pepper.

BAKED FOUR-CHEESE PASTA

Steps:

• Preheat oven to 350°. Butter a 13x9 inch baking dish.
• Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
• Drain the pasta and rinse with cold water.
• Drain pasta again very well; place pasta in a large bowl.
• In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
• In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
• Slowly add in the hot milk, whisking constantly.
• Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
• Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
• Pour the cheese sauce over the pasta; toss to coat the past evenly.
• Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
• Cover with the remaining pasta.
• In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
• Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
• Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

TORTA DI FORMAGGIO

Steps:

• Cream cheese and butter in a mixer until smooth.
• Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
• Place in freezer until firm.
• Cover with a thin layer of tomatoes,then cheese, chill again.
• Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
• Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
• Yield is approximate.