This recipe is meatless and pretty much effortless. But I can tell you there was nothing but smiles at the table.
Recipe serves 4
8 to 10 oz dry Farfalle pasta.
14 pitted Kalamata olives – quartered.
1/3 cup jullienne cut sun dried tomatoes.
1 1/4 cup fat free milk (use cream if you prefer).
2 green onions- cut into 1/2 inch pieces.
2/3 cup grated Parmesan cheese (and extra for topping).
2 tablespoons butter.
2 tablespoons chopped Italian Parsley (and more for topping).
salt and pepper to taste.
Goal is to have the pasta done about the same time as the sauce.
While you slice the various above ingredients heat large pot of water to boil and add the pasta. Bring the water back to boil and then reduce to light boil and cook for ten minutes or until done.
In a separate pot, melt butter, add green onion and saute briefly.
Add milk, cheese, sun dried tomatoes and olives, salt and pepper and stir as cheese melts. Whisk as it thickens (do this a lot or it could clump or burn).
Drain water from pasta, and to the pasta add parsley and the add the pasta to the white sauce.
On low heat gently fold the pasta into the white sauce.
Plate and garnish with extra cheese and parsley.
Take a bow, and enjoy.
Good Eating and Table Talk,
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