Ingredients
Pasta
| 4 cups | (1 L) | Fettuccine, uncooked (try to make your own) |
| 1 1/2 cups | (375 ml) | broccoli florets |
| 1 | small zucchini, sliced | |
| 1 | small carrot, sliced | |
| 1/2 cup | (125 ml) | drained oil-packed sun-dried tomatoes, chopped |
| 1 cup | (250 ml) | shredded low-fat Canadian Mozzarella cheese |
Sauce
| 2 tbsp | (30 ml) | unsalted butter |
| 2 | cloves garlic, minced | |
| 2 tbsp | (30 ml) | all-purpose flour |
| 1 cup | (250 ml) | low-sodium vegetable broth |
| 1 cup | (250 ml) | milk |
| 1/2 cup | (125 ml) | crumbled Canadian cow's milk Feta cheese |
| 1/2 cup | (125 ml) | grated Canadian Asiago cheese |
| salt and pepper, to taste |
Directions
- Preheat oven to 375°F (190°C).
- On stovetop, in a Dutch oven, melt butter. Add minced garlic and cook on medium heat for 2-4 minutes. Add flour and stir until a roux, or paste, forms. Cook for an additional 2-4 minutes. Add broth, milk and stir with a whisk until mixture thickens. Add Asiago, Feta, and salt and pepper to taste. Continue to stir until sauce is evenly combined and creamy. Remove from heat.
- Cook pasta al dente according to package directions. Add broccoli, zucchini and carrots to the boiling water for the last 3 minutes. Drain.
- Add cooked pasta and vegetables to Dutch oven and combine with cheese sauce. Gently fold in sundried tomatoes and top with Mozzarella.
- Bake Dutch oven for 20-30 minutes or until cheese is golden.
- Serve warm with a leafy green salad, and garnish with chopped fresh parsley if desired.