Wednesday, August 24, 2016

Recipe Share: Creamy Farfalle with Veggies

I got this delicious recipe from a cookbook that was created by a group of women I attended church with years ago. A friend, Amanda, submitted it. It is so easy and so versatile. I make it with a variety of veggies, and it always turns out perfect. If you have a hankering for pasta, this should be on your plate!
1 lb. farfalle (bowtie) pasta, cooked al dente (with some pasta water reserved for later)
5 Tbsp. butter
1 medium onion, chopped
1 lb. mushrooms, sliced
AND/OR chicken, grilled and cut into bite size pieces
1 lb. asparagus, trimmed and cut into 1 inch pieces
1 Cup Mascarpone cheese
pinch of ground nutmeg
1/4 Cup grated Parmesan cheese
1 head roasted garlic (If I'm too lazy to roast my garlic, I'll just mince some up and put it in with the onion.)
(I added fresh chopped tomato to mine in the above pic)
fresh parsley, chopped
Melt butter and saute onions until translucent. Add mushrooms and saute about 5 minutes. Add asparagus and saute an additional 5 minutes. Add in the pasta, stir in Mascarpone cheese and nutmeg and toss until coated. Add roasted garlic. Add reserved pasta water, 1/4 Cup at a time, until moistened. Season with salt and pepper and sprinkle with Parmesan cheese and parsley.
So delicious! Try it soon!

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