Pasta With Leek, Pepper, and Chive Sauce

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 4

Cooking Light.

Ingredients:

1 tablespoon olive oil

3 1/2 cups thinly sliced leeks (about 3 large)

3 yellow bell peppers, peeled and cut into 1/4-inch strips

1 cup reduced-sodium fat-free chicken broth

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 cup reduced-fat cream cheese

3 cups hot cooked orecchiette (about 3/4 pound uncooked)

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup grated fresh parmesan cheese

1/4 cup chopped fresh chives

1/4 cup thinly sliced fresh basil

3 tablespoons pine nuts, toasted

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes.
2. Stir in broth, rind, and juice; cook 3 minutes.
3. Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.
4. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
5. Stir in Parmesan and remaining ingredients. Serve immediately.

By RecipeOfHealth.com