October - Butter & Garlic Pasta with Bell Pepper

Ingredients:

• 1 (12-14oz) package of dry pasta noodles of your choice

• 7oz butter

• 1 tbs garlic (minced)

• 1/2 tsp dried rosemary

• 2 tbs whipped cream cheese

• 1 bell pepper (julienned)

• salt & pepper to taste

Optional Ingredients:

• parmesan cheese to top with before serving

Method:

• Cook your pasta according to instructions on the package. Don’t forget to heavily salt the water you are cooking the pasta in as it seasons the noodles themselves

• When the pasta is cooked to your desired doneness strain it.

  *I recommend setting aside some of the starchy water the pasta was cooked in. When you are tossing cooked pasta with its sauce, adding a bit of the starchy water is the magic trick to get the sauce to coat your noodles rather than sitting on top or under them.

• Before adding the pasta back to the pot, use it to saute your garlic & rosemary in. Then on top of that melt your butter & cream cheese (that way you don’t need to dirty an extra pot)

• When that is all melted and combined as well as possible add your pasta and julienned bell pepper

• This is when you can add some of the starch water you have reserved if you feel the sauce isn’t sticking to your noodles

• Toss it all together, season to your taste with salt & pepper & maybe a bit of parm cheese over top and its ready to serve.

I enjoyed the leftovers the following day as a cold pasta salad and it was great!

I chose a Rainbow Bowtie Pasta