Radiatore pasta with Tarragon and asiago cheese
The unusual shape of the pasta holds all the incredible flavor of warm herbs, olive oil and cheese. You can use penne, rigatone or farfalle, but try the radiatore if you haven't used it. You may have to go to an Italian market to find it.
1 pound radiatore pasta
Salt, to taste
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1/4 cup extra-virgin olive oil
6 garlic cloves, very thinly sliced
1/2 teaspoon dried red chili flakes
1/4 cup chopped fresh
Juice of 1 lemon
1/4 cup grated Asiago cheese
Fresh-ground black pepper,
Makes 4 servings.
Cook pasta in boiling salted water according to package directions. Drain but do not rinse; set aside in a large bowl or return to the pot.
Heat oil over low to medium heat in a large saute pan. Add garlic and saute 2 minutes until very light brown. Add garlic and oil to pasta. Add chili flakes, tarragon and lemon juice to cooked pasta and combine well. Add cheese, salt and pepper.
Per serving: 603 calories, 171 percent calories from fat, 19 grams total fat, 4 grams saturated fat, 6 milligrams cholesterol, 88 grams carbohydrates, 5 grams total fiber, 2 grams total sugars, 83 grams net carbs, 18 grams protein, 72 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to firstname.lastname@example.org with "Vegetarian Today" in the subject line.