See Also: Cooking Club · Main Dishes · Pasta
From Dorothy McNett's recipes at www.dorothymcnett.com.
8 -12 oz.pkg. noodles (fettuccini or spaghetti)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup milk
1 bunch broccoli or cauliflower, or some of each
2 tablespoons extra virgin olive oil
2 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon dry mustard or tumeric, or both
1 cup warm milk or broth
snipped fresh herbs (basil is great!)
Cook noodles in boiling salted water until done, drain. Set aside to cool about 10 minutes. Combine with the beaten eggs, salt, pepper and milk and place in a well buttered 10 inch ring mold. Set the mold into a pan of water 1 inch deep and bake at 350 degrees for about 45 minutes. (OR, use a glass or ceramic 10 inch pie dish and place a custard cup in the center. Arrange the noodle mixture in it and loosely cover with a piece of waxed paper or parchment. Cook in microwave on half power (power level 5) for about 10 minutes.)
In meantime, cut the vegetables into small chunks, place in a glass or ceramic batter bowl. Cover with a glass or ceramic plate or lid. Cook in microwave 5-6 minutes. Set aside. In another batter bowl combine oil, flour, salt and mustard. Whisk in the milk or broth. Cook in microwave for 2 minutes. Whisk well. Cook another 2-3 minutes, or until thickened. Stir the vegetables into the cream sauce. Invert the noodle ring onto a large serving plate. Arrange some of the vegetables in the center of the ring, and then drizzle with some of the sauce. Arrange the rest of the vegetable and sauce around the pasta. Garnish with lots of snipped herbs.
Recipe created 1995-05-15.
© 1996-2013 Dorothy McNett. All Rights Reserved.