Seafood and Smoked Cheese Pasta
1 pkg (350g) fresh Longo’s Linguine Pasta
1 bag (907g) fresh Longo’s Seafood Misto (original)
1 1/2 cups 35% whipping cream
1 cup shredded smoked cheese
1 jar (370mL) Longo’s Whole Roasted Red Peppers, drained and sliced
Salt and pepper
Longo’s Salted Butter
- •Cook pasta in large pot of boiling, salted water for about 5 minutes or until al dente; drain well and return to pot.
- •Heat 3 tbsp Longo’s Salted Butter over medium-high heat in large skillet. Add seafood misto and 2 cloves minced garlic; sauté for 4 minutes or until starting to firm up. Add cream and 1/4 tsp each salt and pepper; bring to a simmer. Stir in pasta and cheese until melted. Stir in peppers to warm through. Add a touch of fresh ground pepper to finish the dish when serving.
- •If you have leftover grilled veggies like asparagus or zucchini, be sure to add those to the sauce.
- Protein 35g
- Fibre 4g
- Fat 49g
- Sugar 2g
- Carbs 62g
- Sodium 980mg