Thursday, May 26, 2011

Foodies - check this out! Creamy Asparagus Pasta with Sun-Dried Tomatoes

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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