Today is Tuesday
Dec 02, 2008
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Cooking with fresh vegetables |
| | Posted on Tuesday, July 01, 2008 | | | Monarch Landing’s Chef de Cuisine Henry Escobedo is the mastermind behind all of the delicious meals served at the community’s Millstone Restaurant. A former country club chef, Escobedo brings decades of culinary experience to Monarch Landing. This month he opened up his recipe files to share a favorite vegetable pasta dish with readers. Head to your local grocery store or farmer’s market to stock up on garden fresh vegetables, and try your hand at Chef Henry’s Pasta Fontina!
Pasta Fontina
½ cup olive oil
1 tsp fresh minced garlic
5–6 chopped fresh sage leaves
Pinch cracked black pepper
¼ cup white wine
1 lb diced cooked potato
½ lb fresh spinach
¼ lb roasted red pepper
½ cup chicken stock or vegetable stock
½ lb cooked penne pasta
½ lb diced Fontina cheese
¼ cup shredded Parmesan cheese
Heat oil, and sauté garlic until lightly brown. Add sage and pepper; cook until wilted. Deglaze with wine, and then add vegetables. Add stock and pasta, cook until pasta is hot. Add cheese, and toss until cheese starts to melt, adjust seasoning to taste, and enjoy!
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