Recipe- Sphagetti with Garden Veggies:


Spaghetti with Garden Veggies:


1 lb. of Thin Linguine
2 Tablespoons Butter
1/4 Cup Shredded Carrots (I use the bagged ones)
1 Small Red Onion, minced
1 Garlic Clove, minced- (I use 1 Teaspoon Polander Jarred)  
Scallions, minced
1 Tsp. Salt
1 Tsp. white Cooking Wine
1/4 cup milk
1/4 cup Grated Parmesan Cheese
2 Tablespoons Scallion Cream Cheese


1. Heat the butter in a medium saucepan.

2. Add carrots, red onion, garlic and scallions once it has begun to sizzle. Cook over medium-low heat for 5 minutes stirring often until the vegetables are caramelized

3.Add the wine to the saucepan. Raise heat to medium. Cook until the wine has almost completely reduced

4. Then add cream cheese- allow to melt in while stirring 

5.then add the milk, Parmesan cheese and salt stir for 2 more minutes on a low flame.

6. blend mixture in a blender once it has cooled .  

7.Meanwhile, Bring a large pot of water to a boil; add salt and 1/4 tsp butter. Add the pasta once water begins to boil. Cook till al dente. Drain.

8. Put pasta in a pan and stir sauce into it. Sprinkle top with shredded muenster cheese and bake in oven on 400 for 10 minutes or until cheese becomes melty.

9. Sprinkle Parmesan cheese over the top and serve.

Thanks for stopping in! Xo. Gigi.
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