hosted by Martha at ThE KrAzY KitChEn

C.O.R.N. (clean out refrigerator night) Pasta Alfredo can be made with whatever you have, but I especially liked this combination for its unique flavor.
2 tablespoons butter
1 cup green beans, washed, trimmed & cut
1 cup snap peas, washed & trimmed
1 cup grape tomatoes, washed & halved
1 large bunch green onions, sliced
2 leftover very small baked potatoes
salt and pepper to taste
1 lemon
1 orange
Prepared Pasta

  • In a large skillet melt butter.
  • Saute’ onions, green beans and snap peas over a medium heat. Generously salt and pepper while sauteing the vegetables.
  • Juice lemon and orange.
  • When vegetables are just tender, add lemon and orange juice. Simmer while you prepare the Alfredo sauce and pasta.
  • When sauce and pasta are both ready, add the sauce to the vegetable mixture and blend in.
  • Toss with prepared pasta and serve.
  • Serves 4.

4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly.
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

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