Vermicelli Pasta with Asiago Cheese (Using Light Cream)
Ingredients:
12 oz (340 g) vermicelli pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup light cream
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh parsley
Salt, to taste
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the vermicelli pasta and cook according to the package instructions until al dente.
Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
Pour in the light cream and bring it to a simmer. Let it cook for about 2-3 minutes, stirring occasionally.
Combine Pasta and Sauce:
Reduce the heat to low and add the grated Asiago cheese and Parmesan cheese to the skillet.
Stir until the cheese is melted and the sauce is smooth.
Season with ground black pepper and red pepper flakes (if using).
Add the cooked vermicelli pasta to the skillet, tossing to coat the pasta evenly with the sauce.
If the sauce is too thick, gradually add the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Garnish and Serve:
Remove the skillet from the heat and stir in the chopped fresh parsley.
Taste and adjust seasoning with salt if needed.
Serve the vermicelli pasta with a sprinkle of additional Asiago cheese on top if desired.
Tips:
For added flavor, consider incorporating sautéed mushrooms or spinach into the sauce.
If you prefer a richer flavor, you can mix in a bit of grated nutmeg or a splash of white wine to the cream before adding the cheese.
Pair with garlic bread and a fresh green salad to complete your meal.
Enjoy your lighter yet creamy Vermicelli Pasta with Asiago Cheese
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