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Fettuccine With Spring Vegetables In A Goat Cheese Sauce

pasta, vegetables, cheese

1 1/2 cups halved snow peas
1 cup asparagus; cut into 1-inch pieces
1 cup cherry tomatoes; cut in half
----Sauce----
1 tablespoon margarine or butter
2 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken stock
1/3 cup sun-dried tomatoes
3 tablespoons grated Parmesan cheese
4 ounces goat cheese
1/4 teaspoon ground black pepper
12 ounces fettuccine

Pour boiling water over sun-dried tomatoes and allow to soften for 15 minutes. Drain and chop. Set aside. In a saucepan of boiling water or in microwave, cook snow peas for 1 minute or until tender-crisp; refresh in cold water and drain. Repeat with asparagus for 2 minutes or until tender-crisp; refresh in cold water and drain. Put peas, asparagus and cherry tomatoes in large serving bowl. In saucepan, melt margarine over medium heat; add flour and cook, stirring, for 1 minute. Gradually add milk and stock and cook, stirring, until sauce begins to thicken slightly, approximately 4 minutes. Reduce heat to low; add sun-dried tomatoes, Parmesan and goat cheeses and pepper. Stir until cheese melts. Remove from heat. In large pot of boiling water, cook pasta according to package directions or until tender but firm; drain and add to serving bowl. Pour sauce over pasta and toss.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 6 servings

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