I have been intrigued by this technique I heard about in a foodie podcast of cooking pasta like it was risotto. So I tried it, and ended up with what I think is the easiest weeknight pasta ever.
1 medium onion, chopped
4 garlic cloves, minced
4 tablespoons olive oil
1 lb small pasta shapes (I used campanelle)
1 cup dry white wine
4 cups vegetable stock, warm
1 cup artichoke heart chunks
1 cup asparagus chunks
1/4 cup fat-free milk
3 tablespoons pesto
1/4 cup grated Parmesan cheese
salt and pepper to taste
1- In large pot, heat oil on medium-high heat. Add garlic and saute until slightly browned.
2- Add pasta and saute for a couple of minutes. Add wine and stir, until absorbed by the pasta.
3- Add stock and simmer for 8-10 minutes, stirring regularly. The pasta will absorb most of the liquid and release enough starch to make a creamy sauce.
4- Turn heat to low, add the rest of the ingredients, cover and cook on low for 5 minutes. Turn off heat. Season to taste with salt and pepper.
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