Capellini Cornell

Capellini Cornell

prep time

minutes
cook time

minute
servings
48

Ingredients



































Cooking Instructions

1

Cook capellini al dente; drain. Cool by dipping in cold water; drain. Toss with olive oil to prevent sticking.


2

Melt 1 tablespoon (for 6 servings) or 2 tablespoons (for 48 servings) butter; sauté onion and garlic until transparent.


3

Melt remaining butter and cream cheese; stir until blended. Add onion-garlic mixture, fennel, pepper, Tabasco sauce, and milk. Heat, stirring occasionally. Stir in Monterey jack until melted.


4

Heat olive oil; sauté green and red peppers and mushrooms over high heat until vegetables begin to brown. Add artichoke hearts and remove from heat.


5

To serve, reheat capellini by placing in boiling water for one minute. Drain. Combine cheese sauce and drained capellini. Top with sautéed vegetables.


6

Suggested garnish: grated parmesan.


Ingredients



































Cooking Instructions

1

Cook capellini al dente; drain. Cool by dipping in cold water; drain. Toss with olive oil to prevent sticking.


2

Melt 1 tablespoon (for 6 servings) or 2 tablespoons (for 48 servings) butter; sauté onion and garlic until transparent.


3

Melt remaining butter and cream cheese; stir until blended. Add onion-garlic mixture, fennel, pepper, Tabasco sauce, and milk. Heat, stirring occasionally. Stir in Monterey jack until melted.


4

Heat olive oil; sauté green and red peppers and mushrooms over high heat until vegetables begin to brown. Add artichoke hearts and remove from heat.


5

To serve, reheat capellini by placing in boiling water for one minute. Drain. Combine cheese sauce and drained capellini. Top with sautéed vegetables.


6

Suggested garnish: grated parmesan.


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