Friday, October 22, 2010

Farfalle in a Creamy White Wine Sauce with Brocolli, Plum Tomatos and Bacon

I looked high and low for a cream recipe that didnt involve cheese like an Alfreddo sauce or tomato, and finally just decided to create one myself. Ive also become a big fan of using evaporated milk, especially the lowfat variety, it is very high in vitamin D and doesnt have high fat calories as does whipping cream and half and half.
8 ounces pasta-we used farfalle
3 garlic cloves minced
1/2 onion sliced thin
3 strips of bacon
2 tablespoon olive oil
1/2 cup white wine
1/2 cup evaporated milk
8 ounces frozen brocolli thawed
8 ounces cherry tomatoes

boil noodles according to instruction
cook bacon in a pan, when crisp, remove bacon and put it asside, discard all by one teaspoon (approx) of bacon grease.
using same pan add olive oil and heat pan
add onion and garlic and saute on medium until onion is glassy, take care not to burn garlic
add brocolli, bacon and wine, saute 5 minutes
slowly add milk, stirring constanty
add salt and pepper to taste saute 5-10 minutes
add cherry tomtoes for the last minute
when pasta is cooked, drain and keep 1/4 cup of pasta water
add water to sauce
toss pasta and sauce and serve
parm cheese optional

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