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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 teaspoon salt 3/4 lb. rigatoni pasta 1 cup chicken broth 3 (6 oz.) zucchini or yellow squash or combination sliced into 1-1/2" sticks 1-1/4 cups low fat milk 2 tablespoons flour 1/2 teaspoon ground black pepper 1/4 cup Parmesan cheese 6 thin slices prosciutto chopped 3 tablespoons chives 1 tablespoon unsalted butter Instructions: In a large pot, bring 4 quarts water and 1 teaspoon salt to a boil. Add pasta: cook according to package directions. Drain and place into large pasta bowl. In a large skillet heat 1/2 cup broth until simmering. Add squash and cook over high heat 3 to 5 minutes, until crisp-tender. Remove, place squash in a bowl and cover. ` In small bowl, whisk remaining broth, milk, flour, remaining salt and pepper until smooth and pour into skillet. Bring to a boil, reduce heat to a simmer, stirring 1 minute, until slightly thickened. Remove from heat. Stir in parmesan, prosciutto, chives and butter. Pour sauce over pasta, add squash, toss and serve. |
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