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Farfalle with Sauce Rosee
Ingredients:
1 tbsp (15 mL) butter or margarine
1/2 cup (125 mL) sliced fresh mushrooms
1 clove garlic, finely chopped
1 cup (250 mL) prepared tomato sauce
1 cup (250 mL) half and half cream
5 eggs
Salt and pepper, to taste
1 tbsp (15 mL) chopped fresh basil
3 cups (750 mL) farfalle (pasta bows)
2 cups (500 mL) shredded cheddar cheese
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Instructions:
In a skillet, melt butter or margarine over medium-high heat. Add mushrooms and sauté until golden. Add garlic and cook for 30 seconds. Add tomato sauce and heat until warm. Set aside.
In a bowl, combine cream with eggs. Season with salt, pepper and basil. Whisk and set aside.
In a large saucepan, cook farfalle according to package directions.
Drain pasta and immediately return to saucepan. Over medium heat, add tomato sauce mixture and toss well. While stirring, slowly add egg and cream mixture. Stir until hot and sauce thickens and coats pasta. Add cheese and mix well. Serve immediately.
Makes 4 servings.
Tip: Pasta should be rinsed in cold water after cooking only if it is to be served in a salad, or cooked again, as in a baked pasta dish.
Suggestion for Complete Meal: Serve with a simple salad of Boston lettuce and your favourite nuts drizzle with a balsamic vinaigrette.
Preparation: 15 minutes
Cooking: 15 minutes
Nutrients per serving:
Calories: 280
Carbohydrate:5 g
Protein: 24 g
Fat: 18 g
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Brunch & Main Entrées 