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This pasta dish has a creamy Alfredo-style sauce but is much
lighter than the traditional version.
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| Preparation Time: |
15 minutes |
| Cooking Time: |
20 minutes |
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Serves 4
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| 4 |
slices Black Forest-style ham |
| 3 cups (750 mL) |
Ontario Cauliflower florets |
| 2-1/2 cups (625 mL) |
butterfly pasta |
| 1 tbsp (15 mL) |
vegetable oil |
| 1/4 cup (50 mL) |
finely torn, fresh basil leaves |
| 5 oz (150 g) |
goat cheese, crumbled |
| 1/4 cup (50 mL) |
light cream |
| 2 tbsp (25 mL) |
chicken stock |
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Salt and pepper |
Cut ham into 1-inch (2.5 cm) wide strips; cook in lightly
oiled nonstick pan for 2 minutes or just until dry in appearance.
Set aside on plate.
Meanwhile, drop cauliflower florets into large pan of boiling
salted water; cook for 3 minutes or until tender-crisp. With
slotted spoon, remove to colander. Return water in pan to
brisk boil; add pasta and cook until al dente. Drain and return
to pan.
Meanwhile, in warm skillet, toss drained cauliflower with
oil and basil. Add to cooked pasta along with goat cheese
and cream; mix gently over low heat. Add stock and mix again
just to heat through. Mix in ham. Season to taste with salt
and pepper.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
18.0 grams |
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Fat: |
15.0 grams |
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Carbohydrates: |
25.0 grams |
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Calories: |
307 |
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