Ingredients for Asiago Sun Dried Tomato Pasta
- 1 cup heavy cream
- Chicken Bouillon Cube
- 1 cup freshly grated Asiago cheese
- Cornstarch
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 pound farfalle (bow tie) pasta
- Bacon
- Butter
- Red Onion
- 3 cloves garlic, minced
- Green Onion
- Grilled Chicken
- Fresh Parsley
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
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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.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
26g
Fat
170g
Carbs
22g
