EEE Cooks: Three-Cheese Vegetable Pasta (Recipe)
Savor a creamy cheese and vegetable sauce over fettucine, with toasted bread crumbs and a mix of Locatelli, Parmigiano, and Gruyère cheeses. Perfectly al dente pasta in a comforting one-pot meal.
Ingredients
- ½ pound rotelle pasta (De Cecco)
- 1 teaspoon butter
- 3 tablespoons sweet onion
- ½ cup heavy whipping cream
- 2 cup skim milk
- 2 small wedges mix of Locatelli Pecorino romano and Parmigiano reggiano cheese
- 1 piece Gruyère cheese
- 1 tablespoon cornstarch
- 1 tablespoon water
- salt & pepper
- 1 cup fresh florets broccoli
- 1 cup frozen peas
- 1 slice Italian bread
- 10 grape tomatoes
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