Sun Dried Tomato Veggie Alfredo

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Keeping with the theme of shrinking the portion size to 1, or 2 servings, in order for it to be an achievable amount of work - here is another recipe I came up with.

Like the other 2 recipes in this series, you'll need a ceramic coated, cast-iron skillet with lid, and preferably a Birch spatula, like the one that comes with the "Always Pan".

After eating the pasta e faggioli (my husband's favorite dish), I realized I wanted twice as much ditalini, no meat sauce, and lots of Bella Rosa cheese.

This is the Heavenly result of that craving. Prize winner 🏆 

Ingredients: 

  • 1/3 large yellow onion.
  • 1/2 cup grated carrots 
  • 1 celery rib
  • 1 cup Ditalini pasta.
  • 5 big pieces Sun dried tomatoes (like Mezzetta)
  • 1 tbsp fresh minced parsley.
  • 1/2 tsp garlic powder 
  • 1 tablespoon EVOO.
  • 2 cups filtered water.
  • 1/4 cup heavy cream 
  • 3/4 cup whole milk.
  • 1/2 tsp ground black pepper 
  • 1/2 tsp salt.
  • 2 tbsp butter. 
  • 1 tbsp dry white cooking wine. 
  •  1/2 cup ground parmesan cheese (like Bella Rosa at Walmart)

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

  1. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
  2. Microwave celery for 2 minutes.
  3. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making pasta, and put it away. 
  4. Grate carrots, if necessary (about 1). Add carrots to a separate small bowl. Put remainder away.
  5. Mince 1 tablespoon parsley, and add it to another small bowl. Put remainder away.
  6. Add Ditalini to another small bowl. Put remainder away.
  7. Add dry white wine to another small container. Put remainder away.
  8. Get out your butter, EVOO, garlic powder, black pepper, and salt. Set aside.
  9. Pour 1.25 cup water into a glass (to be dumped into the pan later).
  10. Pour 3/4 cup of water into a separate glass.
  11. Dice the sun dried tomatoes. Put remainder away.
  12. Pour 1/4 cup heavy cream into a 1-cup measuring glass, and 3/4 cup milk on top of that. Put remainder away.
  13. Add grated Parmesan to another small bowl. Put remainder away.

Directions:
  1. Add butter, celery, and onion to a skillet, and cook over medium high (6) heat; about 4 minutes. Stir occasionally.
  2. Turn heat to medium low (3).
  3. Add EVOO, white wine, sun dried tomatoes and carrots, and cook for 3 minutes.
  4. Add water (1.25 cups) and spices [garlic powder, black pepper, and salt], and bring back up to a simmer.
  5. Add Ditalini; stir. Cover and cook for 5 more minutes. 
  6. It will stick to the bottom a little bit, don't freak out. Just use your birch, or wooden spatula to deglaze the pan. That fond will be a nice addition to your sauce.
  7. Add cream and milk mixture. Stir to combine. Bring sauce back up to a simmer. 
  8. Cover and cook for 5 minutes. Once again, it will appear stuck to the bottom, but as long as you're using a ceramic coated, cast-iron skillet, you should be fine. 
  9. Deglaze pan with remaining water, and scrape bottom clean with birch spatula. 
  10. Cook for 3 more minutes, uncovered, stirring often.
  11. Add parsley, stir. 
  12. Add Parmesan, stir.
  13. Turn off heat. Cover and allow to rest for 5 more minutes. 
  14. Rinse out your prep bowls and clean the counters.
Serves 1-2

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