chefkellydigby's Recipe

LIGHT & CREAMY HERB ALFREDO

Category: PASTA

This is my favorite way to eat pasta. It's easy and light, great for summer or a quick evening meal. Cook your pasta the night before and refrigerate for a quick put together meal. The teen-ager in your house can easily put it together for you for a Mom's night off!

Prep time: 30 minutes
Servings 5

2 packages(9 oz)refrigerated linguine or your favorite pasta shape or 12 oz dried pasta.
2 teaspoons olive oil
2-3 large minced garlic
1/3 cup sliced scallions
1/4 cup all-purpose flour
1 can(12 oz. each) low-fat evaporated milk.
1 cup chicken broth
1/4 cup chopped fresh parsley
1/2 cup chopped roasted red peppers-come in jars in the supermarket.
2 tablespoons chopped fresh basil leaves.
1 pint of grape tomates-cut in half
1 cup fresh spinach chopped.
3/4 cup shredded asiago or pecorino or parmesan cheese
2 Tablespoon sliced green onion/scallion
salt & pepper to taste

Directions:
Cook linguine as directed in a large pan or dutch oven. Drain reserving 1 cup of pasta water-return pasta to dutch oven and cover.
In a large skillet add olive oil and heat over med-high heat.
Add green onions & minced garlic, saute stirring for 1 minutes.
Add flour to the skillet, cook and stir 1 minutes.
Gradually stir in milk & chicken broth until well blended.
Bring to a boil, stirring constantly. You may need to use a whisk to keep it from getting lumpy.
Cook over med-low heat for 6-10 minutes stirring constantly until thickened.
Remove skillet from heat and pour over pasta in the dutch oven.
Toss gently making sure all the pasta is coated. If sauce seems to thick use a bit of the reserved pasta water to get the desired consistency.
Add in the cut tomatoes, parsley, basil,roasted red peppers, fresh spinach 1/2 cup shredded cheese.
Toss lightly and put into a serving platter.
Sprinkle with remaining 1/4 cup shredded cheese, and 2 tablespoons sliced green onions.

Serve with a great loaf of crusty bread.
NOTE: you can substitute 1/4 cup white wine for part of the chicken broth.
Italian cooks frequently use reserved pasta water to thin their sauce before serving.