Pasta in parmesan broth
From prell2k4 15 years ago
- 30 minutes to make
- Serves 8
Flavorable light pasta dish
Ingredients
- 1/3 lb parmigiano-reggiano cheese with rind about a 3 by 3 inch size shopping list
- 6 c chicken stock shopping list
- 5 large garlic cloves thinly sliced shopping list
- 4 sprigs fresh parsley shopping list
- 1 tablespoon EVOO shopping list
- 1 10 oz bag spinach shopping list
- un cooked asparagus - as much as you want shopping list
- sun dried tomatoes - as much as you want shopping list
- box of bow tie pasta shopping list
- salt and pepper to taste shopping list
- pinch of red pepper flakes shopping list
How to make it
- slice rind off the cheese
- combine the rind, chicken stock, garlic, parsley and oil in pan and simmer, partially covered for 30 minutes.
- Discard parsley and rind, season broth with salt and pepper and red pepper flakes
- while the broth is cooking, boil the pasta and lightly boil the asparagus, but keep them kind of firm
- drain pasta, add all veggies to the pasta and pour broth over
- great some of the cheese on top
People Who Like This Dish 3
- refugeesrecipelisting Global, CA
- mjcmcook Beach City, CA
- jlv1023 Ansonia, Connecticut
- prell2k4 Sterling, VA
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