Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamy Parmesan Sauce
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- #68523
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup half-and-half or heavy cream
2 tablespoons butter or margarine
4 ounces dried tomato, herb, or plain fettuccine
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1 small clove garlic, minced
1 tablespoon snipped fresh basil or parsley (optional)
coarsely ground black pepper (optional)
directions
Allow half-and-half or cream and margarine or butter to come to room temperature (about 30-40 minutes).
In a large saucepan or pasta pot, bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered for 8-10 minutes for dried pasta or 1 1/2-2 minutes for fresh pasta, or until al dente, stirring occasionally. (Or cook according to package directions). Immediately drain pasta.
Return pasta to the warm pan. Add Parmesan cheese, half-and- half/cream, butter/margarine, salt, and garlic. Toss gently until pasta is well coated. Transfer to a warm serving dish.
If desired, sprinkle with basil or parsley and pepper. Serve immediately.
added by
janlee
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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