Farfalle With Green Sauce
The hidden veggies in this cream sauce make this a comfort food recipe that you can feel extra comfortable about serving to your family.
- 12 oz. (350 g) farfalle pasta
- 4 cups (1 L) water
- 4 oz. (125 g) white cheddar cheese, softened
- 2 oz. (60 g) fresh Parmesan cheese
- ¾ cup (175 mL) fresh parsley leaves
- 4 oz. (125 g) cream cheese, softened
- ⅓ cup (75 mL) milk
- ¼ cup (60 mL) Greek yogurt
- 1 garlic clove
- ¼ tsp (1 mL) salt
- 1–2 pkts. Enrichables™ Kale & Fiber
Combine pasta and water in the Rockcrok® Dutch Oven. Micowave, covered, on HIGH, for 14–16 minutes, stirring halfwary through cooking. Drain the excess liquid.
Place the parsley in the Manual Food Processor. Process until finely chopped. Add the cream cheese, milk, yogurt, garlic pressed with the Garlic Press, and salt to the processor. Process until smooth.
Add the cream cheese mixture, cheeses, and Enrichables™ Kale & Fiber to the pasta and stir well.
Top with additional parsley and Parmesan cheese, if desired.
- 6 servings
To add chicken to this recipe, preheat the Nonstick Grill Pan over medium heat for 3–5 minutes. Grill 1 lb. (450 g) of chicken tenders for 6–8 minutes, or until the internal temperature reaches 165°F (75°C), turning halfway through cooking.