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Receta Linguine With Asparagus And Goat Cheese
by Global Cookbook

Linguine With Asparagus And Goat Cheese
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Ingredientes

  • 1/2 lb Fresh asparagus
  • 1/2 c. Canned no-salt-added chicken Broth, -- undiluted
  • 1/4 can Chablis or possibly other dry white Wine
  • 1/4 c. Shallots -- minced
  • 1/4 tsp Pepper
  • 4 ounce Neufchatel cheese, softened (1/2 8-ounce pkg)
  • 2 ounce Goat cheese -- crumbled
  • 2 Tbsp. Fresh lemon juice
  • 1/2 c. Thinly sliced sweet red Pepper -- ( 1/2 small)

Direcciones

  1. [Put water for linguine or possibly spaghetti on to boil.]
  2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or possibly vegtable peeler, if you like. Cut asparagus into 1-inch pcs. Set aside.
  3. Combine chicken broth, white wine, minced shallots, and pepper in a saucepan. Bring to a boil; add in asparagus. Reduce heat and simmer 5 min.
  4. Add in cheese and lemon juice; cook over low heat, stirring constantly, till cheeses heat. Set aside; keep hot.
  5. Cook pasta according to package directions, omitting salt and far; drain.
  6. Place pasta in a serving bowl. Add in asparagus mix and sweet red pepper; toss gently. Serve immediately.
  7. Yield: 5 servings (284 cal per 1-cupserving) [2 servings; 3 with salad]