Newspaper Article Archive of
The Kalona News
Kalona, Iowa
Lyft

Newspaper Article Archive of
The Kalona News

January 16, 2018 A Wholesome, Hearty Dish to Take the Chill Off Winter Days
Article Pages -- as published on the The Kalona News website.

Thumb Image
1
Thumb Image
2
Thumb Image
3
Thumb Image
4
 
 
 
 
 
 
 
 
ARTICLE DESCRIPTION:

(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.

By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.

With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!

Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.

Campanelle with Prosciutto and Peas

Cook time: 10 minutes

Prep time: 10 minutes

Servings: 6

12 ounces uncooked campanelle pasta1 tablespoon Bertolli Extra-Virgin Olive Oil1 large shallot, finely chopped1/2 cup dry whitewine1/2 cup frozen peas3 ounces thinly sliced prosciutto1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce4 ounces Fontina cheese, shredded6 eggs1 teaspoon freshly ground black pepper

In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.Top each serving with soft-set egg and black pepper.

Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

Newspaper Article Archive of The Kalona News produced by SmallTownPapers, Inc.
Website © 2018. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.