Directions:
In a saucepan or skillet, warm the butter and cream.
Season with salt and pepper. Add the Parmesan and stir until melted.
Toss to combine, thinning with pasta water if necessary.
Put into a baking dish, coat in olive oil and add salt, pepper, red pepper flakes.
Roast in oven at 400 for an hour
Then, put the roasted veggies into a blender and add 3/4 cup of heavy cream. Add a good amount of fresh or dried basil, then blend until smooth.
Transfer to a saucepan on the stove and add 1/2 cup water and about 1/2 cup Parmesan cheese. Heat over medium low until slightly thickened.
For the grilled cheese I use sourdough bread, and Gouda and sliced mozzarella cheese!
3 quarts water
16 cherry tomatoes (opt.)
2 tsp. garlic salt
1 ½ - 2 tsp. salt
8 oz. spaghettini (in 4 “ lengths)
½ tsp. coarse black pepper
¼ c lemon juice
½ c sour cream
2 TBSP. oil
¼ c mayo
1 c celery
½ c chopped green onions
1 c blanched zucchini slices
1 c blanched carrot slices
1 c blanched broccoli pieces
Combine water and garlic salt and bring to boil. Add pasta and cook till tender (8 -10 min.) but firm. Drain and rinse with cold water. Drain well. Stir in lemon juice and oil and chill at least one hour. Add veggies, sour cream and mayo and blanched veggies and mix well. Chill. ( I add Lawry’s garlic salt)
Optional: cubes of meat or cheese
