Asparagus Artichoke And Red Pepper Pizza Recipes

ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA

Steps:

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

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)

Steps:

• Preheat the oven to 425°F.
• Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
• Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
• Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
• Asparagus and Red Pepper Pizza (this page)
• Dilled Barley and Green Bean Salad (page 47)
• (with marinara)
• Calories: 250
• Total Fat: 6g
• Protein: 15g
• Carbohydrate: 32g
• Cholesterol: 19mg
• Sodium: 553mg
• (with ricotta)
• Calories: 320
• Total Fat: 10g
• Protein: 22g
• Carbohydrate: 32g
• Cholesterol: 40mg
• Sodium: 441mg

ARTICHOKE AND RED PEPPER PIZZA

Steps:

• Heat oil in a nonstick skillet, simmer ingredients until tender.
• Place on boboli shell and top with cheese. Bake at directions on Boboli package.