Pasta Primavera Alfredo

When I checked my chiller the other day, I saw a couple of bunches of broccoli and few pieces of carrots. I thought I could make some salad before they go bad. But I remember seeing a pasta dish that uses veggies in a magazine so I thought maybe I could try that one. It is called Pasta Primavera Alfredo, a meatless pasta dish that looked very easy and yummy. I thought my hb wouldn't like it because it doesn't have meat but seemed to not mind, all he said was it's very interesting. My little son loved the carrots because they were crisp and sweet. I sliced the carrots thinly using mandoline slicer.

PASTA PRIMAVERA ALFREDO

INGREDIENTS

3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb), cut into thin slices
4 oz. (1/2 of 8 oz.pkg) Philadelphia Cream Cheese, cubed
1 cup milk
1/3 cup Parmesan Cheese, grated
1/4 cup (1/2 stick) butter
1/2 tsp garlic powder

DIRECTIONS:
1. Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 minutes.
2. Meanwhile cook remaining ingredients in saucepan on medium low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
3. Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

Yield - Makes 6 servings (1 1/3 cups each)
Source: Kraft Foods

Fruit and Veggie Handling

It always pays to be safe than sorry. We should always wash our fruits and veggies to wash away bacteria that may cause illnesses. Here are simple tips on how to handle fresh produce.

PREP THE KITCHEN
Before preparing fruits and vegetables, wash your hands with warm water and soap and use hot soapy water to clean your cutting board, countertop and utensils.

USE WATER
Thoroughly rinse fresh produce under running tap water, including those with skins and rinds that are not eaten. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

SCRUB THOROUGHLY
Rub firm skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

Food Friday - Roasted Winter Vegetables

This dish is a perfect partner to my Broiled Salmon with Pesto Mayonnaise. Don't worry if you don't have every vegetables listed here. You can substitute your favorite vegetables if you want. I actually added red, yellow and orange bell peppers for added colors. You can't resist this dish, your kitchen will be filled with inviting aroma from the rosemary while roasting.

ROASTED WINTER VEGETABLES

INGREDIENTS:
2 potatoes
2 sweet potatoes

2 parsnips
2 turnips
4 carrots
2 stalks celery
2 red onions
3 Tbsp Olive Oil
salt
1/4 cup fresh rosemary
2 Tbsp Balsamic Vinegar

DIRECTIONS:
1. Peel the potatoes and turnips, scrape the parsnips and carrots, and cut all the vegetables into 2-inch chunks. Cut the onions into quarters or sixths.
2. Put all the vegetables in a large roasting pan and rub all over with olive oil. Sprinkle with salt and half the rosemary.
3. An hour before dinner, put the pan into a 450 deg. F oven and roast, tossing the vegetable every now and then, for 30 to 40 minutes until the potatoes are browned and tender.
4. Take out of the oven and pour on the vinegar and toss rapidly to glaze. Sprinkle with the remaining 2 tablespoons rosemary needles.

Kitchen Tip #6

High-heat roasting works magic on most vegetables.

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