Roasted Garlic Bow Tie Alfredo

-
YUM!!


Before today I had never roasted any garlic and also had never used Bow Tie pasta for anything. Both have always intrigued me. So I decided to try them in a recipe together. Of which the end result is scrumptious!


The ingredients are simple and few:
16 oz. Mini Farfalle*
1½ cups milk
1½ heads roasted garlic
2 Tablespoons flour
2 ounces cream cheese
1 cup Parmesan cheese, shredded
3 Tablespoons butter

To roast the garlic:
Heat oven to 375°. Cut the tops off of the garlic bulbs. Place them in a foil lined pan.


Drizzle with olive oil. Tent the foil, closing all sides.


Bake for 1 hour. When it's finished roasting allow to cool until you can handle it without burning your hand. Squeeze the pulp out of the skins.


Cook pasta according to package direstions.

In a saucepan, whisk together milk and flour until smooth. Add the garlic pulp and softened cream cheese. Stir over medium-low heat until cream cheese is melted and the mixture is smooth. Bring to a boil, stirring constantly. When it begins to thicken (about 2 minutes) add the Parmesan cheese and butter.


Whisk until blended.

Pour over drained pasta and toss gently till evenly distributed.


I'll tell you a secret, I forgot to add the butter, but was good anyway.☺And had less calories. But the next time I think I want the butter too!

I garnished it with one of my favorite seasonings, Basil and Garlic from 'Perfect Pinch' and fresh chopped parsley.

*For a creamier pasta I would use only 8 ounces of Farfalle the next time.

Here are four of my favorites in the kitchen. I purchase them at Wal-Mart.



Enjoy your pasta! ☺

Linking to:
Sharing Sundays
Be Blessed!

Comments

  1. fleurcottageFebruary 18, 2011 at 10:38 AM

    did the guys in your house actually EAT this?! :)sounds YUMMY!

    ReplyDelete
  2. MarthaFebruary 18, 2011 at 11:13 AM

    Ha, you know them well don't you?! Again, my neighbor Myma was happy to enjoy my experiment :)

    ReplyDelete
  3. AnonymousFebruary 19, 2011 at 2:07 AM

    This looks wonderful.Im having deer cube steak on Sat. night I think this would be a good side dish. Janie

    ReplyDelete
  4. Ann from On Sutton PlaceFebruary 27, 2011 at 8:44 PM

    This looks incredible. I am adding the ing. to my grocery list right now! I'll have to add a chicken breast or something for my husband but I could dine on the pasta alone...no surprise there. Thanks! ~Ann

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more