Alfredo gets a flavor boost with the addition of goat cheese and roasted red peppers. This recipe makes a large batch of sauce; I had about 1 1/2 cups left over. I stored it in the fridge and used it later the same week to make an additional batch of pasta.
This plate of noodles and vegetables is filling and quick to prepare. To save extra time, buy cubed squash instead of a whole squash. you can swap the broccoli for cauliflower in the dish and get equally delicious results. Fresh ginger would pump up the flavor, but I didn’t have any on hand when I made this.
Pasta can be served hot or cold.
Trofie is the regional pasta where pesto originated. Its large surface area and crevices capture the pesto well.
An even simpler sauce can be made by placing 1/4 cup butter and 1 Tbsp of finely chopped fresh sage in a saucepan and heating over medium until butter is browned.
This deceptively simple sauce packs a lot of flavor. It’s best alone on plain pasta as filled pastas seem to overwhelm it. Continue reading
The Cabot Vermont Sharp cheddar really made this dish. I’ve tried with other cheeses and, while still outstanding, it isn’t quite as good.
This will make extra sauce (approx 2.5 cups extra) and noodles vs the ricotta mixture.
Fresh ricotta adds a noticeable difference to the final product, but pre-made can be used for the sake of time and simplicity. Continue reading