Sunday, August 23, 2009
Gruyere White sauce & Asparagus Penne Rigate
We're not the biggest pasta eaters but we were in the mood for some creamy Italian tonight. We were originally planning to have acorn squash (it actually became our dessert.) The creamy guyere sauce was actually very simple to make.
I haven't yet started tracking exact measurements, and this time I really just winged it.
- heavy whipping cream
- handful of gruyere shredded
- half a handful of feta crumbles
- half a handful of shredded mozzarella
- a splash of milk
- two tablespoons of parsley
- one fresh basil leaf
- fresh garlic
- ground pepper
Saute the asparagus in a little olive oil and garlic until tender.
Hope you like it!