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Spring Primavera Pasta With Goat Cheese
STEPHANEPRUDHOMME
Description
A little milk and flour make a luscious, creamy sauce without the addition of whipping cream or too much cheese. Look for nutty spelt pasta in the organic or gourmet section of your supermarket, or substitute with whole wheat. By Jennifer Bartoli and The Canadian Living Test Kitchen Source: Canadian Living Magazine: May 2014 http://www.canadianliving.com/food/spring_primavera_pasta_with_goat_cheese.ph…
Nutritional Information per serving: cal 359 pro 16g total fat 8g sat. fat 3g carb 58g dietary fibre 9g sugar 8g chol 9mg sodium 586mg potassium 487mg
%RDI: calcium 13 iron 27 vit A 27 vit C 45 folate 78
Ingredients
- 225 grams spaghetti (spelt)
- 2 cups sugar snap peas (trimmed)
- 450 grams asparagus (trimmed and cut in 2-inch, 5 cm lengths)
- 2 tsp. olive oil
- 4 cloves garlic (minced)
- 1/4 tsp. pepper flakes
- salt
- 1 pinch nutmeg
- 1 cup frozen peas
- 1 Tbsp. all purpose flour
- 1 cup milk
- 1/4 cup soft goat cheese (crumbled)
- 1/2 tsp. grated lemon zest
- 4 tsp. lemon juice
- 1/4 cup chopped fresh chives
- 6 fresh basil leaves (torn)
- 2 Tbsp. chopped fresh mint
Directions
- In large pot of boiling lightly salted water, cook spaghetti according to package directions, adding sugar snap peas and asparagus during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
- In large nonstick skillet, heat oil over medium heat; add garlic, hot pepper flakes, salt, pepper and nutmeg; cook for 1 minute. Stir in peas. Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and 1/2 cup of the reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in half of the goat cheese until melted. Stir in pasta mixture, lemon zest, lemon juice, half of the chives, the basil, mint and enough of the remaining cooking liquid to coat; cook, stirring, for 1 minute. Scrape into dish; sprinkle with remaining cheese and chives.
NutritionView More
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| Calories390Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium340mg14% |
| Potassium680mg19% |
| Protein19g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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