Monday, December 19, 2011

Broccoli with Bow Tie Pasta Alfredo & Pine Nuts

Todays Meatless Monday recipe is can be made in 30 minutes or less. We invite you to try it and let us know what you think.

Broccoli with Bow Tie Pasta Alfredo & Pine Nuts
Serves: 4- 6 servings
Photograph by Meal Makers, Inc.

1 tablespoon unsalted butter

1 clove garlic, minced

2 teaspoons all-purpose flour

1 cup low-fat (2%) milk

Sea salt to taste

2 tablespoons cream cheese

3/4 cup grated parmesan cheese, plus extra for topping

2 cups Broccoli Florets

12 ounces bow tie (Farfella) Pasta

Freshly ground pepper


Heat a saucepot to melt  the butter over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk, stirring constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.

Meanwhile, bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, 8 to 12 minutes. Add Broccoli florets to pasta about the last 1 1/2 minutes. Drain the pasta and broccoli and return to the pot. Reserve 1 cup of the cooking water.

Toast the pine nuts In a skillet over medium heat.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season the pasta with salt and toss with toasted pine nuts. Divide among bowls and top with parmesan and pepper.

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