1 tbsp olive oil
3 1/2 cups thinly sliced leek
3 yellow or red bell peppers, cut into 1/4-inch strips
1 cup chicken broth
1 tsp lemon zest
1 tbsp fresh lemon juice
1/2 cup cream cheese
3/4 lb Bionaturae Organic Penne Pasta
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup grated fresh Parmesan cheese
1/4 cup fresh chives, chopped
1/4 cup thinly sliced fresh basil
3 tbsp pine nuts, toasted
Prepare pasta according to directions on package.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, zest, and juice; cook 3 minutes.
Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add cooked pasta, salt and pepper, and cook for 2 minutes or until thoroughly heated.
Remove from heat, stir in cheese and remaining ingredients. Serve immediately.
Adapted from Cooking Light
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2016.