PASTA WITH VEGETABLES AND BLUE CHEESE RECIPE - NYT COOKING
Provided by Marian Burros
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop onion.
- Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
- Add onion, and cook until it begins to soften.
- Mince garlic, and add.
- Bring water to boil in covered pot for pasta.
- Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
- Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
- Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
- Cook pasta.
- Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
- Drain the pasta, and top with sauce.
Nutrition Facts : @context http//schema.org, Calories 752, UnsaturatedFatContent 6 grams, CarbohydrateContent 126 grams, FatContent 14 grams, FiberContent 13 grams, ProteinContent 35 grams, SaturatedFatContent 7 grams, SodiumContent 630 milligrams, SugarContent 25 grams
PASTA WITH VEGETABLES AND BLUE CHEESE RECIPE - NYT COOKING
Provided by Marian Burros
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop onion.
- Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
- Add onion, and cook until it begins to soften.
- Mince garlic, and add.
- Bring water to boil in covered pot for pasta.
- Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
- Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
- Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
- Cook pasta.
- Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
- Drain the pasta, and top with sauce.
Nutrition Facts : @context http//schema.org, Calories 752, UnsaturatedFatContent 6 grams, CarbohydrateContent 126 grams, FatContent 14 grams, FiberContent 13 grams, ProteinContent 35 grams, SaturatedFatContent 7 grams, SodiumContent 630 milligrams, SugarContent 25 grams
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