Vegetable Blend 4 cups baby spinach, chiffonade
¾ cup red peppers, julienned ¼ inch
¾ cup carrots, shredded
¾ cup red onions, julienned
Chiofaro Cream Sauce ¾ cup chicken broth
2 tablespoons margarine
¼ cup flour
½ cup 2% milk
¾ cup heavy whipping cream
¼ cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1/3 cup Roma tomatoes, diced ¼ inch
1/3 cup basil leaves, chiffonade
1 tablespoon cayenne pepper sauce (i.e Frank’s Red Hot)
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
Penne Pasta 1 pound penne pasta cooked according to package directions
1 teaspoon olive oil
1 teaspoon fresh garlic, minced
Vegetable Blend: Combine all ingredients. Toss to evenly distribute.
Chiofaro Pharaoh Cream Sauce: In a sauté pan, heat margarine until melted. Gradually whisk in flour until well blended. Cook 3 minutes. Do not brown. Remove from heat. Add chicken broth, milk and cream whisking constantly until smooth. Reduce heat to low. Simmer for 20 minutes or until raw flour taste disappears. Add ricotta and Parmesan until well blended. Stir in tomato, basil, hot sauce, salt and pepper. Simmer for 5 minutes.
For Service: Heat 1 teaspoon oil in sauté pan, add 1 teaspoon garlic. Sauté for 30 seconds. Add vegetables. Sauté for 2 to 4 minutes or until tender.
Stir in sauce. Toss to combine and heat thoroughly.