Farfalle with Tomato-Goat Cheese Cream Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 322.8
- Total Fat: 8.1 g
- Cholesterol: 8.1 mg
- Sodium: 237.8 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 4.6 g
- Protein: 12.3 g
View full nutritional breakdown of Farfalle with Tomato-Goat Cheese Cream Sauce calories by ingredient
Introduction
If you' re not a fan of goat cheese, try the recipe with Boursin or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.If you' re not a fan of goat cheese, try the recipe with Boursin or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.
Number of Servings: 6
Ingredients
-
12 oz. farfalle pasta
1 cup frozen petite peas
2 Tbs. pine nuts
1/2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1¼ cups prepared creamy tomato soup
1/4 cup nonfat or regular half-and-half
1 Tbs. dry white wine, optional
3 oz. creamy mild goat cheese (6 Tbs.)
Directions
Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during last 3 minutes of cooking. Drain in colander, and set aside.
Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.
Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown.
Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally.
Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PAULSTGEORGE.
Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.
Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown.
Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally.
Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PAULSTGEORGE.
