Review and Recipes: Bowtie Alfredo Carbonara, Cheesy Broiled Tomatoes and Garlic Bread
We all really liked this meal! It was a great way to use some of the homegrown tomatoes we've been given! We all had a nice-sized serving, and there's plenty for Larry's lunch tomorrow, too!
Here's a re-post of the recipes:
Monday - Bowtie Alfredo Carbonara, Cheesy Broiled Tomatoes and Garlic Bread
Bowtie Alfredo Carbonara
2 cups fresh, sliced mushrooms
½ - 1 cup chopped onion
8 pieces bacon, chopped (Can substitute Canadian bacon, but you will need to add a bit of butter, olive oil, water or broth for sautéing Canadian bacon, mushrooms and onions.)
16 oz. bowtie pasta, prepared according to package directions
White sauce: (can use jarred Alfredo)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 teaspoons Italian seasonings (optional)
3 c. milk, warmed for a few seconds in the microwave - Do not boil.
1 cup Parmesan cheese, divided
Melt butter in a sauce pan. Do not brown. Whisk in flour, salt and Italian seasonings. Add milk. Cook and stir over medium heat until thickened and bubbly. Add ¾ cup Parmesan cheese. Stir until cheese is melted.
Combine prepared bow tie pasta, bacon/veggie mixture and white sauce. Plate. Sprinkle each serving with a bit of Parmesan cheese.
Cheesy Broiled Tomatoes
I added a bit of Italian seasoning with my topping mixture. I used 1/2 cup of Italian-blend cheeses. Larry and I both thought the tomatoes were really good!! I will definitely make these again!
2 large tomatoes, thinly sliced - about 4 -5 slices per tomato
salt and pepper, to taste
For cheese topping, combine:
½ cup mayonnaise
¼ cup Parmesan cheese
¼ cup mozzarella cheese
Italian seasonings, to taste (optional)
Place tomato slices on a baking sheet sprayed with cooking spray. Sprinkle with salt and pepper. Spread each slice with cheese topping. Broil until tomatoes are heated through and cheese topping is golden brown.
Posted by Connie on Monday, July 20, 2009