Artichokes, Asparagus And Red Pepper Pasta

• 1 (15 ounce) can quartered artichoke hearts
• 10 asparagus spears, cut into chunks
• 1/2 red bell pepper, sliced
• 1 teaspoon extra virgin olive oil
• 3 garlic cloves
• 1/4 cup diced onion
• 2/3 cup low sodium chicken broth
• 1 cup skim milk
• 2 tablespoons cornstarch
• 1/2 cup parmesan cheese, grated
• 8 ounces fettuccine pasta

1. Dice one clove of garlic.
2. Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
3. Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
4. Cook fettucini to preferred doneness.
5. While pasta is cooking, Dice remaining cloves of garlic.
6. In a large fry pan saute garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
7. When boiling add milk and bring to boil again.
8. Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
9. When noodles are done, cover noodles in sauce.
10. Serve with a helping of the roasted vegetables on top.

quartered artichoke hearts, red bell pepper, extra virgin olive oil, garlic, onion, chicken broth, milk, cornstarch, parmesan cheese, pasta

Taken from www.food.com/recipe/artichokes-asparagus-and-red-pepper-pasta-504253 (may not work)