Creamy Rigatoni Primavera

Name: Creamy Rigatoni Primavera
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 (2 cups) half-and-half; 1/2 small red onion or 1 large shallot, sliced into paper-thin strips; 1/2 cup vegetable broth; 1 large garlic clove, sliced into paper-thin strips; 1/2 teaspoon kosher salt; 1 large or 2 small carrots, peeled and cut into matchsticks; 1/4 teaspoon freshly ground black pepper; 1/2 large red bell pepper, cored and cut into matchsticks; 1/2 pound rigatoni; 1 cup frozen peas; freshly grated Parmesan or Pecorino cheese, for garnish

"The best thing about this timeless Italian pasta (besides how easy it is to make) is how you can personalize it to your taste. Feel free to add or subtract vegetables based what you love or seasonally -- asparagus in spring or Brussels sprouts in fall...."

INGREDIENTS

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2 tablespoons olive oil

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1 (2 cups) half-and-half

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1/2 small red onion or 1 large shallot, sliced into paper-thin strips

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1/2 cup vegetable broth

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1 large garlic clove, sliced into paper-thin strips

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1/2 teaspoon kosher salt

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1 large or 2 small carrots, peeled and cut into matchsticks

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1/4 teaspoon freshly ground black pepper

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1/2 large red bell pepper, cored and cut into matchsticks

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1/2 pound rigatoni

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1 cup frozen peas

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freshly grated Parmesan or Pecorino cheese, for garnish

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