Pasta with Leek, Pepper, and Chive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The leeks contribute to make a fine pasta sauce because they cook quickly to a buttery sweetness. Peel the bell peppers with a vegetable peeler; the pepper strips will become softer and adhere to the pasta better without the peel. We suggest that you use ear-shaped orecchiette, but any small pasta will work in this recipe. Ingredients:
1 tablespoon olive oil |
3 1/2 cups thinly sliced leek (about 3 large) |
3 yellow bell peppers, peeled and cut into 1/4-inch strips |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh chives |
1/4 cup thinly sliced fresh basil |
3 tablespoons pine nuts, toasted |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, rind, and juice; cook 3 minutes. Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
2. Stir in Parmesan and remaining ingredients. Serve immediately.
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