Half-Baked--here's a recipe for you - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Half-Baked--here's a recipe for you (/showthread.php?tid=34195) |
Half-Baked--here's a recipe for you - Mare749 - 06-10-2007 Jan, I came across this recipe from Cooking Light that I thought might be of interest to you. Pasta Alfredo with Swiss Chard 1 pound Swiss chard 8 ounces uncooked penne (tubular-shaped pasta) 1 tablespoon olive oil 3 garlic cloves, minced 3/4 cup part-skim ricotta cheese 1/4 cup grated fresh Parmesan cheese, divided 1/2 teaspoon salt 1/8 teaspoon pepper 1. Remove stems and center ribs from Swiss chard. Coarsely chop; set aside. 2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Set aside; keep warm. 3. Heat oil in a large nonstick skillet over medium heat. Add garlic, and sauté 30 seconds. Add Swiss chard; sauté 3 minutes or until wilted. 4. Combine the reserved 3/4 cup cooking liquid, ricotta cheese, 2 tablespoons Parmesan cheese, salt, and pepper in a small bowl; stir well. Combine the pasta, Swiss chard mixture, and ricotta cheese mixture, and toss well. Sprinkle with 2 tablespoons Parmesan cheese. Serve immediately. Serving Size: 1 1/2 cups Servings: 4 Categories: Main Dish, May '97, Pasta Source: Cooking Light, May 1997, p.89 Copyright: © Cooking Light Maryann Re: Half-Baked--here's a recipe for you - bjcotton - 06-10-2007 It's strange, I like Parmesan cheese, but don't care for Alfredo sauce. Oh well, don't like liver either. Re: Half-Baked--here's a recipe for you - vannin - 06-10-2007 Thanks Maryann, seems as if it was for Jan, we all swooped. Re: Half-Baked--here's a recipe for you - Half_Baked - 06-11-2007 Maryann, thank you! That's definately a keeper and I'll put ricotta on my shopping list. |