Thursday, April 19, 2012

Roasted Veggie Tortellini with Alfredo

Roasted Veggies:
2 pints grape tomatoes
1 pound fresh asparagus
5-6 cloves garlic
Olive Oil
Salt and Pepper
1. Cut about 1 inch of the bottoms off each lovely stalk of asparagus. The bottoms are really tough and woody tasting. Chop the rest of the asparagus into 2 inch pieces.
2. Spread the asparagus pieces and the grape tomatoes out evenly over a large cookie sheet. 
3. Peel and roughly chop 5-6 cloves of garlic. Do not  be mistaken. You don't want to peel and chop 5 or 6 whole garlic bulbs, now. Just 5-6 of the little cloves that come in a bulb. 
4. Add the fresh garlic to the tomatoes and asparagus and drizzle olive oil over the top of them. You just need about 2-3 tablespoons.   
5. Grind a bit of salt and pepper over the top as well. 
6. Then, using two large spoons, toss the ingredients together. Make sure all of the veggies have a bit of oil on them. Toss your pan in the oven to roast at 400 degrees, for about 20 minutes, or until the asparagus is fork tender.  

While veggies are cooking, start making the alfredo sauce.

Alfredo Sauce:
1/4 cup butter
1 Tablespoon flour
1 cup milk
3 cloves garlic, minced
1 1/2 cups fresh parmesan, grated
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne

1. Melt butter in a saucepan over medium heat. use a whisk and stir in flour and cook for 30 seconds.
2. Add milk and garlic. bring to a boil (barely, just at the edges of the pan,)
3. Stir in parmesan. Whisk until melted. sauce will thicken as it cools.
(If your sauce is too thick, add more milk till desired consistency)

Dont be cheap people, go buy the good fresh stuff. 

Enjoy! -Rachel

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