Sunday, October 9, 2011

Asparagus Bow-Tie Pasta

Thank you Kraft!

Asparagus Bow-Tie Pasta
serves 4
(recipe found on Kraft

2 cups farfalle (bow-tie pasta), uncooked. I used whatever was leftover in our cupboard.
1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz. cream cheese, softened
1 Tbsp. chopped fresh oregano
1 cup 2% Mike Shredded Italian Three Cheese Blend

1. Cook pasta in large saucepan as direct on box, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

2. Cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

3. Add pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

Karl's reaction: "Oh-la-la. I like this!"

My take: I totally forgot to add meat. Karl was a good sport about it though. I think this would be great with shrimp or chicken.


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