Thursday, July 17, 2008

Tasty Thursday

I was craving pasta last night. I'm still being "good" and trying to eat healthy. I have even switched to whole grain pasta in the last six months and don't think it tastes so much like cardboard any longer. Ha! But, last night was an exception. When you crave something (no I'm not pregnant!) you don't care.

So I made one of my favorite Giada De Laurentiis recipes. How does that girl stay so skinny? Anyway, it contains no meat, but it is very filling and even yummier the next day. Once I even gave this dish to a new mom with a salad, bread and dessert and she raved about it every time I bumped into her! Your kids may love this, too. Mine, because they're here to frustrate me, did not. But what's new?

FARFALLE WITH ASPARAGUS AND MUSHROOMS

1 pound dried farfalle (bow-tie)
3 tbsp unsalted butter
1 pound cremini mushrooms, trimmed and thickly sliced
1 pound thin asparagus, trimmed and cut crosswise into 1-inch pieces
1 cup mascarpone cheese
pinch of ground nutmeg
3/4 cup toasted walnuts, coarsely chopped (heat in skillet med heat approx 5 min)
freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the farfalle and cook, stirring often to
prevent the pasta from sticking together, until tender but still firm to the bite, about 13
minutes. Drain, RESERVING 1 cup of the cooking liquid.

Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the mushrooms
and saute' until they are tender, about 5 mins. Add the asparagus and saute' until it is crisp-
tender, about 5 mins. Stir in the mascarpone and nutmeg. Add the farfalle and toss until the
cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of the walnuts. Season the pasta to taste with salt and pepper. Mound the pasta in a
large, wide serving bowl. Sprinkle with the Parmesan cheese and remaining 1/4 cup of walnuts, and serve.

This says it makes 4 main-course servings or 6 first course servings. IT MAKES A TON! I cut the recipe in half most times and still have some left over! This is quick, too. While pasta boils you're cooking the veggies so it really takes about 20 mins with prep work included. Enjoy!

6 comments:

Belle in Bloom said...

That sounds so good. I'm heading to the market today and I think this is what we're having for dinner. Healthy? Well, I threw it all away last night when I made, are you ready for this, FRIED chicken (Paula Deen style) mashed potatoes with real butter and homemade biscuits again with real butter. I caved. But it was really, really good. ;)

There are NINE letters in the word verification I'm about to type in. Whoa.

Boo and Hooties Mom said...

This sounds great! We are hooked on "Dearfields" low-carb pasta. It tastes so good!!!

Pink in a sea of blue said...

Belle- Yum, your dinner sounds yum-o! And Paula does not cook without butter! Mashed potatoes with butter AND cream cheese are my favorite.

Boo/Hooties mom- I will look for Dearfields pasta... thanks!

pinkpolkadotaa said...

Yummy! I love leftovers that taste even better the second time around.

Jillian, Inc. said...

Oh that just sounds so good. I love pasta in nearly any form or flavor. My husband always tell me my pasta dishes would be much healthier if we didn't drink so much wine with them!

Kris said...

Sounds delicious! I've been avoiding pasta lately but I might have to cave, my husband would love this dish.