Ingredients
- 1 tablespoon olive oil
- 3 1/2 cups thinly sliced leek (about 3 large)
- 3 yellow bell peppers, peeled and cut into 1/4-inch strips
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons pine nuts, toasted
Description
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter