I’ve often said, the key to a successful kitchen is the ability to make a traditional sauce or gravy. This alfredo sauce is made like the ‘white sauce’ you learned to make in 8th grade Home Ec, with the welcome addition of parmesan cheese. I use AE 2% Milk and AE Half and Half to make my sauce rich and decadent. The addition of sautéed veggies makes this decadent pasta dish rich with color and flavor. This pasta dish reheats well and is great to serve to a crowd. It always gets rave reviews… that is, if I can snag the milk from my son to make it. He’s always been a big milk drinker, which is no surprise because milk is the #1 protein source for kids age 2-8. True story for this guy. White, chocolate, skim or whole, this kid drinks it all.
Equal opportunity milk enthusiast.
We’re enjoying the first breaths of spring here on the farm. Little baby pigs are being born, which makes life enjoyable and interesting. We’ve got to convince these sows to have their babies during the day. As luck would have it, they all like to start about 11 p.m. or so.
I’ve taken quite a liking to a little runt in one particular litter. I’ve never seen a pig so small in my life. All of her parts are there, she’s just unusually tiny. Her Mama is one of our biggest sows though, so it is unusual. Every pig gets a chance on our farm, and this little girl gets extra attention from me. I will say, she occupies both front teats on her Mama, which is the best location for the most milk. She’s getting bigger every day.
I hope you are feeling the warmth of spring in your neck of the woods! I’m excited to spend more time outside and get the crops in for the year. I’ll be looking forward to having some green grass outside too.
Veggie Alfredo Linguini
By: Cristen www.foodandswine.com
For the Veggies:
2 tsp olive oil 2 TBSP butter 1 large sweet onion, peeled, cut in half, sliced into large half moon rings ¼ tsp salt
3 cups sliced mushrooms
3 cups chopped zucchini (1 ½” pieces)
2 cups chopped carrots (1” pieces) 4 cloves garlic, sliced
¼ tsp freshly ground black pepper ½ tsp garlic salt or seasoned salt
For the Sauce:
4 TBSP butter 4 TBSP all purpose flour
2 cups AE 2% Milk
1 cup AE Half and Half
½ tsp seasoned salt
½ tsp garlic salt
½ tsp ground black pepper
1 cup grated parmesan cheese
For the Pasta:
1 lb. linguini pasta, cooked to al dente, drained
Garnish: additional parmesan cheese, if desired
For the veggies:
Add olive oil, onion and salt into a large cast iron skillet. Heat over medium to medium low heat until onion is softened slightly.
Add mushrooms, stir well and continue to cook for 5-8 minutes until onions are soft and mushrooms have reduced. Add zucchini, carrots and garlic. Cook for 5 minutes until veggies are tender yet crisp.
Add seasonings, stir well. Set aside.
For the sauce:
Add butter to a large skillet or saucepan over medium heat. Melt butter.
Once butter foams, add flour, whisk well. Do not let the butter brown.
Add milk and half and half. Whisk well and cook until thickened or simmering.
NOTE: *Remember, the mixture hot will only continue to thicken as it stands and will become thicker with the addition of the cheese. However, if you do end up with thick sauce: thin it with pasta water, no big deal.
Remove from heat. Add seasonings and parmesan cheese. To assemble: Add pasta to a large dish, ladle on 2/3 of the sauce, top with veggies and garnish with parmesan cheese if desired. (Reserve additional sauce for guests who like a bit more.) Serve warm. Serves 4-6 as a main dish.
NOTE: *To re-warm pasta, toss with warm water or chicken stock (1/2 cup) and warm slowly while stirring.
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