Tuesday, April 24, 2012
16 oz spaghetti(we used Sam Mill's GF pasta)
2 TB butter
3 large carrots, julienne sliced
1 clove garlic, minced
1 medium zucchini, julienne sliced
3/4 cup heavy cream
1/2 cup milk
1 - 5 oz container Frigo 3 cheese Italian blend(parmesan, asiago and romano)
1 TB fresh parsley, minced
1/2 tsp dill
pinch of red pepper flakes
salt and white pepper to taste
1 1/2 TB cornstarch
3 TB cold water
Cook Spaghetti according to package directions to al dente, drain
Add garlic, pepper and zucchini. Cook until veggies are just tender.
Stir in cream, milk, 3 cheese blend, parsley, dill, salt and peppers, stir until melted.
Stir cornstarch into cold water and add to cheese mixture, stir and cook until thickened.
Remove from heat and add spaghetti tossing well.
Serve with an extra sprinkle of parmesan.