- 2 tbsp. olive oil
- 1 tbsp. roasted garlic
- 4 tbsp. unsalted butter, cut into small pieces
- 4 tbsp. flour
- 2 tbsp. sun dried tomatoes
- 1½ cup chicken stock
- 2 tsp. each chopped fresh oregano,
- 2 tsp. thyme leaves
- 4 tbsp. chopped fresh parsley leaves
- salt and pepper to taste
- 300g green beans, trimmed
- 1 carrot, cut into thin slices
- 1 cup asparagus cut into 2-inch slices
- 1 cup broccoli florets
- ½ cup peas
- 400g bow tie pasta, cooked
- ½ cup freshly grated Parmesan cheese
- In pan, heat oil. Add roasted garlic, butter, tomatoes, and butter. Add in stock, next oregano, thyme, 2 tbsp. of the parsley, salt, and pepper, and reduce until slightly thickened.
- . Meanwhile, blanch all vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside.
- Turn off heat for sauce and stir in grated cheese. Add pasta into sauce.
- To plate, divide pasta and vegetables. Sprinkle each serving with parsley and serve.
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