Name: Lemony Vegetables and Pasta
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: 1 pound fresh asparagus, trimmed and cut into 1-inch pieces -; 1 medium sweet red pepper, cut into 1-inch pieces -; 1 medium red onion, sliced -; 1 tablespoon olive oil -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 4-1/2 cups uncooked bow tie pasta -; 1 tablespoon butter -; 1 tablespoon all-purpose flour -; 3 garlic cloves, minced -; 1/4 teaspoon crushed red pepper flakes -; 1 cup vegetable broth -; 1 cup shredded Parmesan cheese -; 1/2 cup sour cream -; 2 tablespoons lemon juice -; 1 tablespoon grated lemon zest -; 1/2 cup chopped pistachios -; 1/4 cup fresh basil leaves, thinly sliced -; Additional shredded Parmesan cheese -

Ingredients for - Lemony Vegetables and Pasta

1. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

2. 1 medium sweet red pepper, cut into 1-inch pieces

3. 1 medium red onion, sliced

4. 1 tablespoon olive oil

5. 1/2 teaspoon salt

6. 1/4 teaspoon pepper

7. 4-1/2 cups uncooked bow tie pasta

8. 1 tablespoon butter

9. 1 tablespoon all-purpose flour

10. 3 garlic cloves, minced

11. 1/4 teaspoon crushed red pepper flakes

12. 1 cup vegetable broth

13. 1 cup shredded Parmesan cheese

14. 1/2 cup sour cream

15. 2 tablespoons lemon juice

16. 1 tablespoon grated lemon zest

17. 1/2 cup chopped pistachios

18. 1/4 cup fresh basil leaves, thinly sliced

19. Additional shredded Parmesan cheese

How to cook deliciously - Lemony Vegetables and Pasta

1 . Stage

In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.

2 . Stage

Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.

3 . Stage

Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.