Pasta, Risotto, And Rice
“A little goes a long way, so stick to 1½ teaspoons for this dish or it will overpower the milk-based sauce. Also, you can reduce calories and fat by using evaporated skim milk instead of low-fat milk.
12 ounces rigatoni1 tablespoon olive oil½ cup chopped white onion1½ teaspoons dried tarragon2 cups low-fat milk⅓ cup grated pecorino cheese Cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook ...for 3 minutes, until soft. Add the tarragon and cook for 1 minute, until the tarragon is fragrant. Add the milk and bring to a simmer. Simmer for 5 minutes. Add the cooked rigatoni and cook for 1 to 2 minutes to heat through. Remove from the heat and stir in the cheese.MoreLess
12 ounces rigatoni1 tablespoon olive oil½ cup chopped white onion1½ teaspoons dried tarragon2 cups low-fat milk⅓ cup grated pecorino cheese Cook the pasta according to the package directions. Drain and keep warm.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook ...for 3 minutes, until soft. Add the tarragon and cook for 1 minute, until the tarragon is fragrant. Add the milk and bring to a simmer. Simmer for 5 minutes. Add the cooked rigatoni and cook for 1 to 2 minutes to heat through. Remove from the heat and stir in the cheese.MoreLess
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