Easy Italian Mac
Mac 'n' cheese takes a decidedly Italian twist with bow tie pasta and mascarpone cheese. This quick and easy dinner can be on the table in 30 minutes.
Ingredients
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8 oz. dried bow tie pasta
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1 fennel bulb, trimmed and chopped
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8 oz. fresh asparagus spears
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1 Tbsp. butter
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1 Tbsp. olive oil
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1 clove garlic, minced
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1/2 cup mascarpone cheese
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1/2 cup shredded mozzarella cheese (2 oz.)
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1/4 cup finely shredded Pecorino Romano cheese (1 oz.)
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1 cup frozen peas, thawed
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Salt and ground black pepper
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1 Tbsp. finely chopped fresh Italian (flat-leaf) parsley
Directions
1.
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside. Chop fennel into 1-inch pieces. Snap off and discard woody bases from asparagus. Cut asparagus into 1-inch pieces. In a large skillet cook and stir fennel and asparagus in hot butter and olive oil over medium heat for 5 to 7 minutes or until nearly tender. Add garlic and cook 1 minute more.
2.
Add pasta, mascarpone cheese, and reserved pasta water to skillet. Stir to combine. Stir in mozzarella, Romano cheese, and peas. Season with salt and pepper. Transfer to serving dish; sprinkle with parsley.
Nutrition information
Calories 449, Total Fat 19 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 430 mg, Carbohydrate 55 g, Total Sugar 4 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 23%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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