Artichokes, Asparagus and Red Pepper Pasta

• (15 ounce) can quartered artichoke hearts1 (15 ounce) can
• asparagus spears, cut into chunks↗10
• red bell pepper, sliced↗1⁄2
• extra virgin olive oil↗1 teaspoon
• garlic cloves↗3
• diced onion1⁄4 cup
• low sodium chicken broth↗2⁄3 cup
• skim milk↗1 cup
• cornstarch↗2 tablespoons
• parmesan cheese, grated↗1⁄2 cup
• ounces fettuccine pasta↗8 ounces

Step-by-step instructions

1. 1

   Dice one clove of garlic.

2. 2

   Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.

3. 3

   Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.

4. 4

   Cook fettucini to preferred doneness.

5. 5

   While pasta is cooking, Dice remaining cloves of garlic.

6. 6

   In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.

7. 7

   When boiling add milk and bring to boil again.

8. 8

   Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.

9. 9

   When noodles are done, cover noodles in sauce.

10. 10

    Serve with a helping of the roasted vegetables on top.