Easy Italian Mac

44
Easy Italian Mac

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz dried bow-tie pasta

  • 1

    fennel bulb, trimmed and chopped

  • 8

    oz. fresh asparagus spears

  • 1

    Tbsp butter

  • 1

    Tbsp olive oil

  • 1

    clove garlic, minced

  • ½

    cup mascarpone cheese

  • ½

    cup shredded mozzarella cheese (2 oz.)

  • ¼

    cup finely shredded Pecorino Romano cheese (1 oz.)

  • 1

    cup frozen peas, thawed

  • Salt and ground black pepper

  • 1

    Tbsp finely chopped fresh Italian (flat-leaf) parsley

Directions

Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside. Chop fennel in 1-inch piece. Snap off and discard woody bases from asparagus. Cut asparagus in 1-inch pieces. In large skillet, cook and stir fennel and asparagus in hot butter and olive oil over medium heat for 5-7 min or until nearly tender. Add garlic and cook 1 min more. Add pasta, mascarpone cheese, and reserved pasta water to skillet. Stir to combine. Stir in mozzarella, Romano cheese, and peas. Season with salt and pepper. Transfer to serving dish; sprinkle with parsley.


Nutrition

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