Ingredients for Asiago Sun Dried Tomato Pasta
- Heavy Cream
- Chicken Bouillon Cube
- 1 cup grated Asiago cheese
- Cornstarch
- Sun Dried Tomato
- Bow Tie Pasta
- Bacon
- Butter
- Red Onion
- Garlic Cloves
- Green Onion
- Grilled Chicken
- Fresh Parsley
How to Make Asiago Sun Dried Tomato Pasta
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes (if using) and cook for 1 minute, or until fragrant.
- Stir in sun-dried tomatoes and cook for 2 minutes more.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and let simmer for 5 minutes, stirring occasionally.
- Add cooked pasta to the skillet and toss to coat. Stir in half of the Asiago cheese.
- Gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Stir in fresh basil and season with salt and pepper to taste.
- Serve immediately, topped with remaining Asiago cheese.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
26g
Fat
170g
Carbs
22g
