- 1
Ingredients
- VEGETABLES:
- 4 angel hair pasta nests (I use De Cecco brand)
- 2 tablespoons butter, melted
- 2 tablespoons panko or plain dry breadcrumbs
- 2 tablespoons parmesan cheese, shredded
- olive oil
- salt and ground black pepper
- 1 large red bell pepper, seeded and cut into strips
- 4 large portobello mushroom caps, halved and sliced (I remove the gills too)
- 1 zucchini, cut into strips about the same size as the red pepper
- 1 large clove garlic, chopped
- olive oil
- salt and ground black pepper
- SAUCE:
- 1 tablespoon butter
- 1 shallot, peeled and chopped
- 1 large clove garlic, peeled and chopped
- 2 cups half and half
- 1/2 cup milk
- 4 tablespoons parmesan cheese, shredded
- salt and ground black pepper
Preparation
Step 1
In a saucepan, melt 1 tablespoon butter. Add shallot and saute until softened. Add garlic and saute one minute. Add half and half and milk. Bring to a simmer. Simmer until sauce begins to thicken. Add 4 tablespoons Parmesan, salt and pepper. Stir until smooth and remove from heat.
Cook pasta according to package directions, taking care to keep the pasta in a "nest" shape. Drain and place on a baking sheet. Brush tops of nests with melted butter and sprinkle with bread crumbs and Parmesan cheese. Broil at 350 degrees (I know that's a lower broiling temperature) just until tops turn golden brown. Watch closely.
On 4 dinner plates, spoon a good amount of sauce. Place nests on top of sauce. Divide vegetables between nests and spoon additional sauce over. Sprinkle with parley if desired.