Farfalle In Creamy Parmesan Vodka Sauce Food

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FARFALLE WITH CREAMY PESTO



Farfalle With Creamy Pesto image

Not sure where this came from originally but I love it! I used low-fat cottage cheese and sour cream. The pesto sauce would also be great as a sauce for chicken. Hope you enjoy it as much as I did :-)

Provided by flower7

Categories     Healthy

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

8 ounces farfalle pasta or 8 ounces fusilli
1/2 cup cottage cheese
1/4 cup sour cream
1/2 cup fresh basil leaf (packed)
1/2 teaspoon salt
2 tablespoons pine nuts, toasted
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons grated parmesan cheese

Steps:

  • Cook pasta in boiling, salted water until al dente.
  • While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
  • (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
  • Drain pasta and toss with sauce in a serving bowl.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 642.4, Fat 18.2, SaturatedFat 7.3, Cholesterol 27.1, Sodium 931.5, Carbohydrate 92.2, Fiber 4.6, Sugar 2.7, Protein 27.1

FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE



Farfalle With Pancetta and Peas in a Roasted Garlic Cream Sauce image

I was searching for a copycat recipe for the Cheesecake Factory's similar dish and found this. It looks promising so I'm posting it here to get some opinions and to save it for myself.

Provided by Dave in Alpharetta

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 lb bow tie pasta
2 tablespoons olive oil
2 -3 slices pancetta, chopped in small pieces
1/2 cup chopped onion
1/2 cup button mushroom
1/2 cup chopped roasted red pepper
1/2 cup seeded and chopped tomato
1 cup milk
1/2 head roasted garlic, paste
3 ounces cream cheese
1/2 cup grated parmesan cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green pea, thawed

Steps:

  • Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
  • Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
  • Add onions to the skillet and caramelize them over low to medium heat.
  • Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
  • Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
  • Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
  • Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
  • Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
  • Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

Nutrition Facts : Calories 985.6, Fat 45.4, SaturatedFat 18.6, Cholesterol 181.7, Sodium 1160.5, Carbohydrate 108.7, Fiber 8.8, Sugar 10.4, Protein 37.9

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