A quick meal to put together when time is short and hunger is long.
1/2 pound orecchiette
1 tablespoon butter
1 medium tomato, seeded, diced
1 small garlic clove, crushed through a press
2 tablespoons cornstarch
2 cups low-fat milk (1%)
1 cup shredded sharp cheddar cheese
1/4 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely diced jalapeño Monterey Jack cheese
1. Cook pasta in a large pot of salted boiling water until al dente, about 10 minutes. Drain.
2. In a medium ovenproof skillet, melt butter over medium heat. Add tomato and garlic and cook until tomato is soft, about 2 minutes. Scrape into a small bowl.
3. Combine cornstarch and milk in skillet. Whisk until smooth. Cook over medium heat, whisking frequently, until sauce comes to a boil. Simmer for 1 minute, stirring. Remove skillet from heat. Add pasta, cheddar cheese, ricotta, 1 tablespoon Parmesan, salt, and pepper. Stir well. Stir in Monterey Jack cheese. Spoon tomato on top and sprinkle with remaining Parmesan cheese.
4. Broil until browned and bubbly, about 3 minutes.
(based on individual servings)
Total Fat: 23 g
Saturated Fat: 14 g
Cholesterol: 70 mg
Sodium: 670 mg
Carbohydrates: 52 g
Fiber: 2 g
Protein: 28 g
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