Garden Pasta Toss

3/4 lb fettucine pasta 375
g
1 tbsp Lactantia Butter 15 mL
1 tbsp vegetable oil 15 mL
1 cup thin carrot sticks 250 mL
1 1/2 cups broccoli florets 375 mL
1/2 red pepper, cut in strips
2 cloves garlic, chopped
1 tbsp finely chopped fresh parsley 15 mL
1 tbsp finely chopped fresh basil 15 mL
1/2 tsp salt, or to taste 2 mL
2 tbsp orange juice 30 mL
1 tsp grated orange peel 5 mL
1 1/2 cups Beatrice Purfiltre 2% or 1% Milk 375
mL
1 tbsp cornstarch 15 mL
2 tbsp grated Canadian Parmesan cheese 30 mL
1 cup cherry tomatoes 250 mL
1/2 cup diced Canadian Mozzarella cheese 125 mL
Preparation: 15 min
Cooking time: 55 to 60 min.
Yield: 1 to 6 servings


1. Cook pasta according to
package directions. 2. Meanwhile, in a large fry pan, heat Lactantia Butter
and oil. Add carrots, broccoli and red pepper and cook
over medium heat for 2 min. Add garlic and cook for 1
min 3. In a medium bowl, combine herbs, salt, orange juice,
peel, Beatrice Purfiltre 2% or 1%Milk and cornstarch, blending well. Pour over vegetables,
bring to a boil and simmer for 1 to 2 min or until slightly
thickened. Stir in Parmesan cheese. 4. Toss sauce with hot pasta and tomatoes. 5. Serve in pasta bowls and sprinkle each with diced Mozzarella. For the adventurous: Add slivered sundried tomatoes to the sauce just before
serving.