Friday, January 14, 2011
Creamy Light Pasta
Recipe by Pam Anderson
1 cup chicken broth
1 cup 2% evaporated milk
2 large garlic cloves, minced
1 1/2 T. butter
3 T. all-purpose flour
1/4 cup Parmesan cheese, plus extra for sprinkling
Microwave broth, milk, and garlic in small bowl until steamy hot (3-4 minutes). Let stand a couple of minutes.
Place butter in a Dutch oven or large saucepan over lowe heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan, along with add ins. Add salt and pepper to taste and simmer to blend flavors (about 5 minutes).
Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately.
3 cups asparagus pieces, 12 oz. salmon (cut into 2-inch chunks), 1 tsp. lemon zest, 1/4 cup fresh dill
12 oz. cooked shrimp (cut into 1/2-inch pieces), 1 box frozen spinach, thawed and squeezed dry, 1/2 cup drained petite diced tomatoes (canned), 1 tsp. dried oregano
3 cups broccoli florets, 2 cups shredded chicken, 1/2 cup drained petite diced tomatoes, 1/2 cup chopped fresh basil leaves, 1/2 tsp. hot red pepper flakes