Thursday, March 29

creamy spring pasta

i made this last week and had all intentions to get some pictures of the completed product but we ate it so fast & then joe took the rest for lunch the next two days! its a cooking light recipe from this month's issue on 40 meals under $40...with asparagus on sale the past few weeks, this really is a budget meal! joe likes to have some substance on his aka meat so we grilled chicken and added that to the top of this! yummm!

creamy spring pasta
what you need....

2 ounces French bread baguette, torn into pieces **I just used panko breadcrumbs
1 tablespoon butter
3 garlic cloves, minced and divided
1 1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen green peas
6 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup finely chopped sweet onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed) **I borrowed Wilson's parm cheese from the jar vs investing in fresh/expensive cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
what to do...Boil water for the pasta. Place torn bread in a food processor; process until coarse crumbs form. If you use breadcrumbs no need to do the food processor bit.  Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs.

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