1 pkg (16 oz each) dry bow tie (farfalle) or rotini pasta, uncooked
2 tablespoons olive oil
1 cup chopped sweet onion
4 cloves garlic, finely chopped
1 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
1 pkg (16 oz each) Birds Eye® Mixed Vegetables
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
1/4 cup grated Asiago cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, optional
|% Daily Value|
|Total Fat||27 g||42%|
|Saturated Fat||14 g||70%|
|Dietary Fiber||7 g||28%|
|Vitamin C||7 mg||12%|
|Vitamin A||3974 iu||79%|
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
Heat oil in large skillet over medium heat. Add the onions and garlic to the pan and cook until lightly browned, about 4 minutes, stirring occasionally.
Season the onions and garlic with oregano, pepper, salt and crushed red pepper. Add vegetables to pan and sauté for 4 more minutes until the vegetables are tender.
Stir in lemon juice and zest and cook until liquid has evaporated, about 2 minutes. Pour in cream; bring to a boil. Cook until the cream is reduced, sauce is thickened and clings to the vegetables, about 5 minutes.
Once the cream begins to thicken, add in the butter and continually stir until the butter melts into the sauce. Stir in cheeses until melted.
Drain pasta and stir into the vegetables and sauce. Remove from heat and garnish with fresh basil, if desired.
Choose any Birds Eye® vegetable blend that you have on hand—California Blend, Normandy Blend, or Broccoli stir fry blends make great substitutes. If you don’t have asiago cheese, use 1/2 cup Parmesan
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