Ingredients for Orecchiette Pasta With Wisconsin Cheese
- Asparagus
- Shallots
- Garlic Clove
- Extra Virgin Olive Oil
- Yellow Tomatoes
- White Wine
- Chicken Broth
- Fresh Basil
- Orecchiette
- Mozzarella Cheese
- Provolone Cheese
- Parmesan Cheese
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How to Make Orecchiette Pasta With Wisconsin Cheese
- Bring a large pot of salted water to a boil. Add orecchiette pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, creating a roux.
- Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Wisconsin cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the cheese sauce, tossing to coat. If needed, add a little pasta water to thin the sauce to your desired consistency.
- Serve immediately, garnished with fresh parsley (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
9g
Fat
32g
Carbs
18g
