(WSVN) - Pasta is always a great go-to meal, and this one is so easy, you’ll wonder why you’ve never tried it before! An Italian delight is on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: One Pot Pasta
Ingredients:
5 cups vegetable broth
1 lb. fettuccine
1 small Vidalia onion
4 cloves garlic
1 12 oz. jar roasted red peppers
1 15 oz. can fire roasted diced tomatoes
½ tbs. dried basil
¼ tsp. crushed red pepper
cracked black pepper to taste
4 oz. cream cheese
Method of Preparation:
Mince the garlic and slice the onion thin. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper and some freshly cracked black pepper. Stir to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid and turn the heat down to medium-low.
Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. When it’s done, remove it from the heat.
Divide the cream cheese into pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce.
To Plate:
Serve hot with crusty bread and a salad.
Serves: 6
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