Saturday, May 05, 2012

Fantastical Feature: Paula Deen's Southern Bible

I'm a big fan of Paula Deen and was so excited when I got her newest cookbook for Christmas (Thanks to my father-in-law!). I've not really gotten to make many of the recipes. There are quite a few recipes in this book.

The successful recipe that I made is Pasta with Creamy Primavera Sauce on p.112. I love veggies a lot. This one had a great mix of veggies in it, plus it has pasta in it! :)

The Recipe:
  • 1 small head broccoli, cut into bite-size pieces
  • 1 medium carrot, thinly sliced
  • 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
  • 1/3 cup frozen green peas
  • 1 lb. penne
  • 1 tbsp. olive oil
  • 1 clove garlic, finely chopped
  • 3/4 cup halved cherry tomatoes
  • 3/4 cup heavy cream
  • 2 oz. cream cheese, cut into bits
  • 3/4 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup chopped fresh basil
  1.  Bring a large pot of salted water to a boil. Add broccoli and carrot and cook for 2 minutes. Transfer with a slotted spoon to a bowl of ice water.
  2. Add zucchini and peas to pot and cook for 1 minute. Transfer with a slotted spoon to the ice water. Drain veggies and transfer to a large bowl.
  3. Bring the water back to a boil and cook penne according to package directions. Then drain.
  4. In a large skillet, heat oil and add garlic, cooking for about 15 seconds. Add tomatoes and cook for 1 to 2 more minutes. Remove to bowl of veggies.
  5. Add cream to skillet and bring to a simmer. Add cream cheese and cook until smooth. Whisk in 1/2 cup Parmesan, salt, and pepper. 
  6. Add pasta to veggies and pour hot cream over the top. Stir in basil and 1/4 cup Parmesan. Toss to coat.

I'm not going to give this one a rating just yet because I've only tried a few recipes from it. I'm hoping to make a few more recipes soon and feature it again!

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