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| Home>American>Boiling> Bow Ties with Sun-Dried Tomato and Scallion Cream |
 Method:Boiling
1. Formula
- 5 scallions, white and light-green parts only
- 6 tablespoons chopped reconstituted sun-dried tomato halves
- 1 cup light cream or half-and-half
- 1 pound bow ties
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
2. Nutrition Information
- Calories: 519 kcal
- Carbohydrates: 88 g
- Dietary Fiber: 5 g
- Fat: 12 g
- Protein: 16 g
- Sugars: 5 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
- In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
4. Remark
Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.
Notes:Variation: Bow Ties with Sun-Dried Tomato and Herb Cream An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley. Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.
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( From:Food ) |
( read Bow Ties with Sun-Dried Tomato and Scallion Cream ) |
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