Pasta with Leek, Pepper, and Chive Sauce

Pasta with Leek, Pepper, and Chive Sauce
Photo by Karry Hosford

Ingredients

  • ½ cup (4 ounces) 1/3-less-fat cream cheese
  • 1 cup fat-free, less-sodium chicken broth
  • 3 ½ cups thinly sliced leek (about 3 large)
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • + 7 more ingredients
    • ¼ cup chopped fresh chives
    • ¼ cup thinly sliced fresh basil
    • 3 tablespoons pine nuts, toasted
    • 3 yellow bell peppers, peeled and cut into 1/4-inch strips
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • 1 teaspoon grated lemon rind

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...

View full recipe at My Recipes

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