Garden Pasta Toss

• 3/4 lb fettucine pasta
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 cup thin carrot sticks
• 1 1/2 cups broccoli florets
• 1/2 red pepper, cut in strips
• 2 garlic cloves, chopped
• 1 tbsp finely chopped fresh parley
• 1 tbsp finely chopped fresh basil
• 1/2 tsp salt, or to taste
• 2 tbsp orange juice
• 1 tsp grated orange peel
• 1 1/2 cup milk
• 1 tbsp cornstarch
• 2 tbsp grated parmesan cheese
• 1 cup cherry tomatoes
• 1/2 cup diced mozzarella cheese

1. 1. Cook pasta according to package directions. 2. Meanwhile, in a large fry pan, heat butter and oil. Add carrots, broccoli and red pepper and cook for 1 min. 3. In a medium bowl, combine herbs, salt, orange juice, peel, milk and cornstarch, blending well. Pour over vegetables, bring to a boil and simmer for 1 or 2 min or until slightly thickened. Stir in Parmesan cheese. 4. Toss sauce with hot pasta and tomatoes. 5. Serve in pasta bowls and sprinkle each with diced mozzarella.
2. For the adventurous: add slivered sundried tomatoes to the sauce just before serving.
3. 6 servings
4. Source: Ontario Milk Calendar

fettucine pasta, butter, vegetable oil, thin carrot, broccoli florets, red pepper, garlic, fresh parley, fresh basil, salt, orange juice, orange peel, milk, cornstarch, parmesan cheese, cherry tomatoes, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/garden-pasta-toss-1234358 (may not work)