Creamy Pappadelle Primavera

READY IN: 40mins

INGREDIENTS

  • 1lb dried pappadelle pasta
  • 2tablespoonsunsalted butter
  • 2mediumleeks, thinly sliced
  • 1cuphalf-and-half
  • 4ouncesgoat cheese
  • 1 12 cups of green vegetables (peas broccoli etc)
  • 12 teaspoonsalt
  • 12 teaspoonfresh ground pepper
  • 2tablespoons finely chopped fresh chives
  • 1teaspoonlemon zest
  • NUTRITION INFO

    Serving Size: 1 (171) g

    Servings Per Recipe:6

    Calories: 456.3

    Calories from Fat 138 g 30 %

    Total Fat 15.4 g 23 %

    Saturated Fat 9.4 g 47 %

    Cholesterol 40.1 mg 13 %

    Sodium 318.9 mg 13 %

    Total Carbohydrate63.4 g 21 %

    Dietary Fiber 3.1 g 12 %

    Sugars 3.8 g 15 %

    Protein 15.7 g 31 %

    DIRECTIONS

  • Cook pasta in a large pot of generously salted water according to to package directions.Drain reserving 1 cup of pasta water.Set asside.
  • Melt butter in a large skillet over medium heat.Add leeks and cook.Stirring often, until very soft, about 4 minutes.Add half and half, and cheese.Cook stirring constantly, until melted and thickened, 3-4 minutes.Stir in vegetables, salt and .25 teaspoon of pepper.Cook, stirring often until vegetables are cooked through and tender.
  • Add pasta and .5 cup of pasta water to skillet.Stirring gently until sauce thickens, about 1 minutes.Add remaining .5 cup of pasta water if needed to loosen sauce.Top with chives and lemon zest.add remaining .25 teaspoon of pepper.
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