Get ready to step up your pasta game. Creamy and rich, with charbroiled tomatoes, this dish brings gourmet level flavor in 30 minutes or less!
Turn broiler on. Cut tomatoes into wedges and arrange on a baking sheet. Broil tomatoes until skin begins to blister.
Cook pasta according to package directions. Drain. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Stir in artichoke hearts, Parmesan or Romano cheese, and 1 tablespoon parsley; heat through.
If necessary, stir in enough additional milk to make of desired consistency.
Spoon pasta onto individual plates or a large platter. Ladle the sauce over the hot pasta.
If desired, sprinkle with additional snipped parsley and pepper and garnish with tomato wedges and parsley sprigs.
4 ounces packaged dried fettuccine or linguine
1/2 of a medium onion, chopped (1/4 cup)
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried basil or oregano, crushed
1/8 teaspoon salt
1 cup Meadow Brook Dairy DairyPure Milk
1/2 of a 14-ounce can artichoke hearts, drained and cut up
2 tablespoons grated Parmesan or Romano Cheese
1 tablespoon snipped parsley
Coarsely ground pepper (optional)
Tomato wedges (optional)
Parsley sprigs (optional)