Pasta with Leek and Garlic Sauce - 9 pts

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* Exported from MasterCook *

 

Pasta with Leek and Garlic Sauce - 9 pts

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound dried pasta

3 leeks -- (3-4), trimmed and thickly sliced

6 ounces Boursin cheese -- or Bressot, or garlic roulade

3 tablespoons whipped cream

freshly ground black pepper

2 tablespoons chopped fresh parsley

 

Cook pasta in salted boiling water as directed on package. Drain well.

 

Meanwhile, steam leeks 5-8 minutes until softened but still tender-crisp.

 

In a small saucepan, heat cheese and cream. Stir until cheese has melted; bring

to a boil and remove from heat.

 

Stir in leeks, black pepper and parsley.

 

Place pasta in a warm serving bowl and top with sauce.

 

Makes 4 servings.

 

 

Per Serving: Calories 383; Total Fat 20g (sat fat 12g); Fiber 4g; Carbs 43g;

Protein 9g; Chol 62mg; Sodium 157mg.

 

Description:

" 9 pts "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 547 Calories; 22g Fat (35.7% calories

from fat); 15g Protein; 75g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol;

306mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

 

NOTES : You can use any kind of garlic flavored cheese for this well-flavored

quickie. Boursin, Bressot or garlic roulade will work well. Serve with any kind

of chunky pasta such as penne, rigatoni, or fusilli.

 

Nutr. Assoc. : 4363 793 0 0 0 0

 

 

 

 

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