Veggie Feta Pasta

From L'Abri Fellowship
Serves 6ish

Ingredients

  • 2 carrots, matchsticked
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 6-8 fresh basil leaves, chopped
  • Handfull of fresh parsley, chopped
  • 1 zucchini, sliced
  • 1 red pepper, cut into chunks
  • 1 can diced tomatoes
  • 1 cup chicken or vegetable broth
  • 1 cup cream
  • 1/4 cup flour
  • 1/2 tsp. salt
  • pepper to taste
  • 6 oz. feta cheese, crumbled
  • 1/2 cup plain yogurt
  • 1 pound penne noodles

Directions

  1. Cook pasta according to package.
  2. Chop all the veggies to the proper shape, then saute carrots, shallot, garlic and basil. Add peppers and zucchini and cook until desired texture.
  3. In separate bowl, whisk together cream, broth, and water. Add to saute.
  4. Add tomatoes, feta, salt and pepper. Bring to a boil to thicken.
  5. Remove from heat and stir in yogurt. Toss with cooked pasta and serve.

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© 2005, 2007 by Julie M. Carter