North Baltimore, Ohio

February 25, 2024 8:48 pm

Need A Chiropractor
TOP update from image Dec 2023
The District Update – Water Shed
Logo
Ol’ Jenny
Size Update
Fiber Locator
Logo & Info Aug 2023
June 2023 Left Rail
Sept. 2023
Temporary
Resize
Sept. 2023
OB You’re Expecting

A Wholesome, Hearty Dish to Take the Chill Off Winter Days

(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 pasta
  • 1 tablespoon Bertolli Extra-Virgin Olive Oil
  • 1 large shallot, finely chopped
  • 1/2 cup dry whitewine
  • 1/2 cup frozen peas
  • 3 ounces thinly sliced prosciutto
  • 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
  • 4 ounces Fontina cheese, shredded
  • 6 eggs
  • 1 teaspoon freshly ground black pepper
  1. In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
  2. 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.
  3. In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
  4. 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.

SOURCE:
Bertolli

Resize
Size Update
Sept. 2023
Sept. 2023
Logo & Info Aug 2023
June 2023 Left Rail
Temporary
Breast Cancer Treatment Rail Ad
Fiber Locator
OB You’re Expecting
Logo
Briar Hill Health Update
Ol’ Jenny

Leave a Reply

Your email address will not be published. Required fields are marked *

NBX powered by PANDA Technologies
NBLS Website