Simple Pasta Bowl

Photo: Randy Graham, Valley Vegetarian

Shown with tricolored penne pasta.

Shaved Asiago cheese, sun-dried tomatoes, and burnt butter sauce tossed with penne pasta. Quick, easy, and oh-so-tasty! Add a side salad, something to drink (a nice Casa Barranca Pinot Noir perhaps?), and you have a wonderful dinner for two!

Ingredients:
12-ounces uncooked penne pasta
½ cup unsalted butter
½ teaspoon garlic powder
2 tablespoons reserved pasta water
8-ounces sun-dried tomatoes in olive oil
2 to 3 ounces Asiago cheese (shaved)

Directions:
Preheat oven to 250 degrees. Place two bowls in oven to get warm.

In a large sauce pan, cook penne pasta according to package directions. Reserve 2 tablespoons water and then drain balance of water from cooked pasta. Return cooked pasta to pan, cover, and set aside.

To make the burnt butter sauce, cook unsalted butter in a small sauce pan over medium-high heat. Watch it carefully until it melts and just starts to turn brown. Cover and set aside.

Add burnt butter, garlic powder, and reserved pasta water to the pan with pasta. Stir to combine. Carefully remove the bowls from the oven and evenly portion the pasta into the two bowls. Place half of the sun-dried tomatoes on top of the pasta in each bowl. Add shaved cheese to the top of the sun-dried tomatoes and serve while hot.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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