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Pasta With Leek, Pepper, and Chive Sauce

Recipe #301805 | 25 min | 10 min prep | SERVES 4 (Change Servings)

RECIPE BY: dicentra

Cooking Light.

Posted on: May 1, 2008

Ingredients

  • tablespoon olive oil
  • 3 1/2 cups thinly sliced leek (about 3 large)
  • 3 yellow bell pepper, peeled and cut into 1/4-inch strips
  • cup reduced-sodium fat-free chicken broth
  • teaspoon grated lemon rind
  • tablespoon fresh lemon juice
  • 1/2 cup reduced-fat cream cheese
  • cups hot cooked orecchiette (about 3/4 pound uncooked)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup grated fresh parmesan cheese
  • 1/4 cup chopped fresh chives
  • 1/4 cup thinly sliced fresh basil
  • tablespoons pine nuts, toasted
  • Directions

    1. 1
      Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes.
    2. 2
      Stir in broth, rind, and juice; cook 3 minutes.
    3. 3
      Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.
    4. 4
      Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
    5. 5
      Stir in Parmesan and remaining ingredients. Serve immediately.

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    Nutrition Facts

    Serving Size 1 (364g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    reduced-sodium fat-free chicken broth

    Calories 595
    Calories from Fat 165 (27%)
    Amount Per Serving %DV
    Total Fat 18.4g 28%
    Saturated Fat 6.6g 32%
    Monounsaturated Fat 6.3g
    Polyunsaturated Fat 3.5g
    Trans Fat 0.0g
    Cholesterol 27mg 9%
    Sodium 593mg 24%
    Potassium 703mg 20%
    Total Carbohydrate 86.7g 28%
    Dietary Fiber 5.9g 23%
    Sugars 5.1g
    Protein 22.6g 45%
    Vitamin A 2112mcg 42%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.5mcg 7%
    Vitamin C 269mg 449%
    Vitamin E 1mcg 5%
    Calcium 258mg 25%
    Iron 6mg 35%

    detailed view...

    how is this calculated?

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