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1 (8 oz) pkg cream cheese, cut into slices
1 – 1 1/2 cups white wine
1 lb smoked sausage, cut into small bite-size slices
2 tbsp diced oil packed sun-dried tomatoes
1 tbsp capers, drained
1/4 cup blue cheese, crumbled
1 large can quartered artichoke hearts, drained
1 small sliced yellow crook neck squash
1 medium yellow or red onion, chopped
2 green onions, sliced
2 1/2 cups quartered button mushrooms or sliced portabella mushrooms
1/2 cup fresh chopped Roma tomatoes
1 cup fresh chopped spinach
1/2 cup coarsely grated Romano cheese
2-3 tbsp olive oil
1/2 cup chopped parsley
1 tbsp dried marjoram and thyme
2 tsp lemon pepper
1 tsp paprika
1 tbsp crushed garlic
1 tsp coarse ground black pepper
Salt, to taste
1 lb spiral or bow tie pasta, cooked al dente
Saute onions, scallions and garlic over high heat in olive oil until browned. Add mushrooms, squash, artichoke hearts and saute for another 3 minutes. Add 1 cup wine, spinach, sausage, sun-dried tomatoes, and spices; simmer over medium heat for 5-7 minutes until mushrooms are soft. Reduce heat to medium/low. Add cream cheese and stir slowly while cheese is melting, add blue cheese, capers and parmesan cheese. Add 1/2 cup more wine, if necessary. Blend thoroughly. Add cooked pasta and fresh tomatoes. Stir over low heat for about 2 minutes.
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BOW TIE WINTER PASTA
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, cut into slices
1 – 1 1/2 cups white wine
1 lb smoked sausage, cut into small bite-size slices
2 tbsp diced oil packed sun-dried tomatoes
1 tbsp capers, drained
1/4 cup blue cheese, crumbled
1 large can quartered artichoke hearts, drained
1 small sliced yellow crook neck squash
1 medium yellow or red onion, chopped
2 green onions, sliced
2 1/2 cups quartered button mushrooms or sliced portabella mushrooms
1/2 cup fresh chopped Roma tomatoes
1 cup fresh chopped spinach
1/2 cup coarsely grated Romano cheese
2-3 tbsp olive oil
1/2 cup chopped parsley
1 tbsp dried marjoram and thyme
2 tsp lemon pepper
1 tsp paprika
1 tbsp crushed garlic
1 tsp coarse ground black pepper
Salt, to taste
1 lb spiral or bow tie pasta, cooked al dente
Saute onions, scallions and garlic over high heat in olive oil until browned. Add mushrooms, squash, artichoke hearts and saute for another 3 minutes. Add 1 cup wine, spinach, sausage, sun-dried tomatoes, and spices; simmer over medium heat for 5-7 minutes until mushrooms are soft. Reduce heat to medium/low. Add cream cheese and stir slowly while cheese is melting, add blue cheese, capers and parmesan cheese. Add 1/2 cup more wine, if necessary. Blend thoroughly. Add cooked pasta and fresh tomatoes. Stir over low heat for about 2 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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