How to Make Pasta Al Forno Con Melanzane E Provola

Fettuccini Con Rinforza E Patata

La pasta al forno, quella con le melanzane.

Recipe Summary Fettuccini Con Rinforza E Patata

This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.

Ingredients | Pasta Al Forno Con Melanzane E Provola

½ pound beef roast, cut into 1/4-inch cubes

¼ cup chopped green onion

1 pinch garlic powder

4 pinches Old Bay seasoning

1 (10.75 ounce) can condensed cream of potato soup

1 ½ cups nonfat milk

1 tablespoon butter

1 pinch salt

1 tablespoon all-purpose flour

1 tablespoon olive oil

½ pound dry fettuccini pasta

Directions

Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.

Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.

To serve, place fettuccine on plates and ladle sauce over the top.

Info | Pasta Al Forno Con Melanzane E Provola

prep: 5 mins cook: 35 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Fettuccini Con Rinforza E Patata

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