Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Peel the bell pepper with a vegetable peeler; the pepper strips will become softer and adhere to the pasta better without the peel. We suggest that you use ear-shaped orecchiette, but any small pasta will work in this recipe.
Ingredients[]
- 1 tablespoon olive oil
- 3 1/2 cups thinly sliced leek (about 3 large)
- 3 yellow bell peppers, peeled and cut into 1/4-inch strips
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons pine nuts, toasted
Directions[]
- Heat oil in a large nonstick skillet over medium-high heat.
- Add leek and pepper strips; sauté 4 minutes.
- Stir in broth, rind, and juice; cook 3 minutes.
- Add cream cheese.
- Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes); stirring constantly.
- Add pasta, salt, and black pepper, and cook 2 minutes or until thoroughly heated.
- Stir in Parmesan and remaining ingredients.
- Serve immediately.
Yield: 4 servings (serving size: 2 cups)