Ingredients
3/4 cup red onions, fine dice
2 Tbsp. chopped fresh garlic
3/4 cup olive oil
3 cups dry white wine
1-1/2 qt. roasted red pepper puree
Philadelphia Brick Cream Cheese, cubed
1 cup vegetable broth
1 qt. portobello mushrooms, grilled, sliced
1 qt. fresh asparagus spears, blanched, cut into 1/2-inch pieces
3 cups zucchini, diagonally sliced, grilled
1 qt. grape tomatoes, halved
1 cup oil-packed sun-dried tomatoes, julienned
3 qt. pappardelle pasta, cooked
2 tsp. crushed red pepper
To taste salt and black pepper
1/4 cup ricotta salata cheese, shaved
48 each uncooked large shrimp, peeled, deveined and grilled
6 Tbsp. fresh basil, chiffonade
6 Tbsp. fresh Italian parsley, chopped
Description
Shrimp & Pappardelle Pasta With Grilled Veggies
Kraft Canada
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