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Smoky Pasta Primavera
Ingredients
-
6
ounces dried pappardelle, gemelli, or rotini pasta (about 2 cups)
-
1
tablespoon margarine or butter
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2
cups broccoli florets
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1
small red and/or yellow sweet peper, cut into julienne strips
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1
cup peeled and cubed Jerusalem artichokes and/or celeriac
-
1
cup fresh or frozen pea pods
-
1
5 ounce container semisoft cheese with garlic and herbs
-
1/4
cup milk
-
Freshly ground black pepper
-
2
tablespoons coarsely chopped, toasted pine nuts or toasted cashews
-
1
ounce smoked provolone or smoked Gouda cheese, thinly shaved
Directions
1. Prepare pasta according to package directions. Drain well; keep warm.
2. Meanwhile, in a large saucepan or Dutch oven melt the margarine or butter. Stir in broccoli, sweet pepper, and Jerusalem artichokes and/or celeriac. Cook and stir over medium-high heat for 5 minutes. Stir in pea pods. Cook, covered, for 1 minute more. Gently stir in semisoft cheese, milk, and cooked pasta. Season to taste with freshly ground black pepper. Garnish each serving with nuts and shaved cheese. Makes 4 main-dish servings.
Nutrition Facts
(Smoky Pasta Primavera)
- Servings Per Recipe 4,
- Calories 443,
- Protein (gm) 14,
- Carbohydrate (gm) 51,
- Fat, total (gm) 20,
- Cholesterol (mg) 38,
- Saturated fat (gm) 9,
- Dietary Fiber, total (gm) 6,
- Vitamin A (RE) 402,
- Vitamin C (mg) 93,
- Sodium (mg) 328,
- Calcium (DV %) 151,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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