Rotelle With Asparagus, Tomatoes in a Lemon Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Made this up when i had tomatoes and asparagus I needed to use up...What I really like about it is that I was able to make it all on one pan to clean up!! Family thinks it's darn tasty! You can make this ahead...just will have to change the cooking time. Ingredients:
0.5 (8 ounce) box rotelle pasta, cooked, drained |
6 ounces light cream cheese |
1 teaspoon garlic, minced |
1 lb asparagus, cut into bite sized pieces |
3/4 cup milk |
1/2 cup grated parmesan cheese, divided |
1/4 cup grated parmesan cheese |
1 cup mozzarella cheese, shredded and divided |
2 pinches white pepper |
1 tablespoon fresh lemon zest |
1 pint grape tomatoes, cut in half |
1/4 cup onion, sliced thin, then diced |
red pepper flakes (optional) |
Directions:
1. In a steamer, steam asparagus till al dente. Rinse in cold water and drain. Add more water to asparagus water and cook rotelle till al dente. Rinse and drain. In the same pan add cream cheese, butter, milk, 1/4 cup parmesean cheese, white pepper, onion, lemon zest, garlic. Whisking constantly over low heat till all is smooth.
2. Add asparagus, tomatoes and rotelle; stir to evenly coat.
3. Spray a small casserole dish with Pam. Add 1/2 the mixture to dish; then add 1/2 the mozzarella and half the parmesan cheese. Add the rest of the mixture to the dish and add the rest of the mozzarella and parmesan cheese. Cover and bake in a 350 degree F. oven for about 30-45 minutes till heated through.
4. Add red pepper flakes as desired on top to serve!
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