Pasta With Leek, Pepper, And Chive Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 1/2 cups thinly sliced leeks (about 3 large)
• 3 yellow bell peppers, peeled and cut into 1/4-inch strips
• 1 cup reduced-sodium fat-free chicken broth
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 cup reduced-fat cream cheese
• 3 cups hot cooked orecchiette (about 3/4 pound uncooked)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup grated fresh parmesan cheese
• 1/4 cup chopped fresh chives
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons pine nuts, toasted

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat. add leek and bell pepper strips; saute 4 minutes.
• 2 stir in broth, rind, and juice; cook 3 minutes.
• 3 add the cream cheese. reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.
• 4 add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
• 5 stir in parmesan and remaining ingredients. serve immediately.