Saturday, April 9, 2011

#71 Asparagus Bow-tie Pasta

I made this recipe to celebrate my husband's promotion. My favourite part of this recipe was the sun dried tomatoes. I am officially in love with this ingredient!

This recipe comes from Kraft Canada's What's Cooking magazine on page 27 but it can also be found online at
  • 2 cups farfalle (bow-tie pasta), uncooked
  • 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
  • ½ cup halved orange pepper strips
  • ¼ cup julienne-cut oil-packed sun-dried tomatoes, undrained
  • ½ cup 25%-less-sodium chicken broth
  • 50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
  • 1 Tbsp. chopped fresh oregano
  • 1 cup Kraft 4 Cheese Italiano Shredded Cheese make it
1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

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

3. Add pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 2 to 3 min. or until cheese begins to melt.
(Serves 4)

I bought sun dried tomatoes at a bulk food store. When I went to cut them for this recipe, they were hard as rock. I soaked them for a few minutes in hot water and oil olive which softened them right up.

Add 1-1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.

Substitute 1 tsp. dried oregano leaves for the fresh oregano. Prepare using yellow pepper strips. Substitute rotini pasta for the bow tie.

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