This simple recipe was provided to me on one of my Cooking Club sites. It was put together by Melanie Barnard. Try it and let me know what you think. :) I had to change up the recipe just a bit for some added flavor and add some extra salt & pepper and more Parmesan cheese. I also drizzled it with Truffle Oil... :) It was delicious. If Farfalle pasta is not in your budget (I only buy it when it's on sale...) you can definitely use Rigatoni or Penne... those 2 pastas soaked up all the flavors wonderfully. ;) Enjoy cooking & eating.
xoxo ~ Honey
A simple shortcut gives this pasta its delectable creaminess: a package of garlic-and-herb-flavored spreadable cheese. It melts into the pasta, generously coating each piece. You can substitute any seasonal vegetables for the asparagus.
8 oz. farfalle (bow-tie pasta)
2 cups diagonally sliced thin asparagus (1 inch)
1 (5.2- to 6.5-oz.) pkg. garlic and herb spreadable cheese, such as Boursin
3/4 cup drained sliced oil-packed sun-dried tomatoes
1/2 cup grated Parmesan cheese
1/2 cup white wine or lower-sodium chicken or vegetable broth
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
1. Cook pasta according to package directions, adding asparagus during last minute of cooking; drain. Return pasta and asparagus to pot.
2. Stir in spreadable cheese until melted and smooth. Stir in all remaining ingredients.
4 (1 1/2-cup) servings
PER SERVING: 480 calories, 18.5 g total fat (9.5 g saturated fat), 19.5 g protein, 59 g carbohydrate, 45 mg cholesterol, 930 mg sodium, 5.5 g fiber
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