to Dinner" cookbook, so this recipe is only supposed to take 24 minutes. However, it took me like 40 minutes, and it was pretty easy.
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes
To start pasta mixture, bring water to a boil in 8-qt. stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.
As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.
Yield: 6 servings
Heidi Rogers
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes
To start pasta mixture, bring water to a boil in 8-qt. stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.
As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.
Yield: 6 servings
Heidi Rogers
Salt Lake City, UT
3 comments:
I tried this recipe, and it was great. To make it a little lower fat I used fat free cream cheese and turkey bacon. It still turned out great. And yes, you do but the cheese in the water as the pasta cooks. I was skeptical, but it worked.
I love this recipe!! I use 8 oz of cream cheese, and a full package of the shredded cheddar. I also add in a whole bag of baby spinach right after I take it off the heat. I put that in there, put the lid back on and then let it wilt a minute before adding in the tomatoes, leeks and bacon. I change it up and make it "greek" style by using shrimp or chicken (cooked) instead of the bacon; I use the spinach; I sub swiss cheese for the cheddar; and I add in a can of artichoke hearts in water, drained, coarsely chopped; and a 1/4 c. each of kalamata olives, coarsely chopped, and sundried tomato strips in oil, drained (instead of fresh tomatoes) I add about a cup of feta before I serve it.
I love this recipe!! I use 8 oz of cream cheese, and a full package of the shredded cheddar. I also add in a whole bag of baby spinach right after I take it off the heat. I put that in there, put the lid back on and then let it wilt a minute before adding in the tomatoes, leeks and bacon. I change it up and make it "greek" style by using shrimp or chicken (cooked) instead of the bacon; I use the spinach; I sub swiss cheese for the cheddar; and I add in a can of artichoke hearts in water, drained, coarsely chopped; and a 1/4 c. each of kalamata olives, coarsely chopped, and sundried tomato strips in oil, drained (instead of fresh tomatoes) I add about a cup of feta before I serve it.
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