ROTELLI PASTA
Chef Sam Choy, Recipe courtesy of the Asian Chefs Association |
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Ingredients
12 ounce package rotelli pasta, cooked according to package, drained
2 tablespoon butter
4 tablespoon olive oil
1 ½ tablespoons garlic, minced
1 medium carrot, julienne
2 medium zucchini, julienne
2 cups shiitake mushrooms, julienne
½ cup Chinese parsley, coarsely chopped
6 cups heavy cream
salt and pepper, to taste
¾ cup grated parmesan cheese |
Method
In a large saucepan, heat butter and olive oil over medium-high heat, cook garlic for about 1 minute, without browning, then add vegetables and stir-fry for 2 to 3 minutes. Add drained cooked pasta and stir-fry another minute. Add heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, fold in ¾ cup parmesan cheese and let cook 1 minute.
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