WANING THOUGHTS of YESTERDAY ~ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

~ Out the window (waning colors)

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AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006).

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1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular

1/4 cup unsalted butter

1 coarsely chopped sweet yellow onion

8 oz. sliced mushrooms

3 Tbsp. flour

1 tsp. coarse salt

1 tsp. white pepper

3 cup milk or half & half

3 cups chopped turkey

1 cup chopped roasted red peppers

1 (14-oz) can drained and chopped artichoke hearts

1 cup white wine

2 cups shredded Parmesan cheese

(or 1 cup shredded Parmesan & 1 cup shredded white cheddar)

1 cup sliced almonds or pine nuts

3 Tbsp. chopped parsley

• Preheat oven to 400-degrees.
• Cook pasta according to package directions; drain and set aside.
• Melt butter in large skillet. Add onion and mushrooms and saute 7-10 minutes over medium-high heat or until tender. Gradually stir in flour, salt and white pepper. With whisk, add milk (half & half), stirring constantly for 5 minutes or until thickened. Whisk in wine. Remove from heat. Fold in turkey, artichoke hearts and roasted peppers.
• Lightly grease 9 x 13 in. pan. Layer with half of pasta, half of turkey mixture and 1 cup of cheese. Repeat layers with remaining pasta, turkey mixture and cheese. Sprinkle top with almonds and parsley.
• Bake 20-25 minutes or until bubbly. (6-8 servings)