This is a sponsored review from BlogHer and Kraft.
Listen. Can you hear it? It’s the death knell for no-carb mania. That’s right. Across the nation, pasta sales are up. Maybe it’s because we’re trying to save time and money. Maybe it’s because it’s so easy to make. Or maybe it’s because there’s nothing more comforting than a belly full of pasta, especially rich, creamy, cheesy pasta.
So the next time you’ve had a hard day at work, treat yourself to a bowl of Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme. Made with robust sun-dried tomatoes, peppery arugula, and savory Philadelphia Italian Cheese & Herb Cooking Creme, a spoonable, easily meltable cream cheese seasoned with Italian herbs and parmesan cheese, this pasta will leave you soothed and satiated.
You can find my Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme recipe along with a collection of blogger's recipes at The Real Women of Philadelphia web site. That’s where Paula Deen and PHILADELPHIA CREAM CHEESE have joined forces to find their next big cooking star.
The finalists have been chosen, and the winner will be announced at The Live Event at the historic Lucas Theatre in downtown Savannah, Georgia on June 30th (visit the site for more details). The event will be live streaming from 8pm EST and 5pm PST. The winners will contribute to a cookbook, star in cooking videos, make publicity appearances, and become $25,000 richer!
Even though the contest is over, the community lives on. Go to the Real Women of Philadelphia site and check out the finalists’ recipes. Then come back here and tell me which one(s) you liked most or wanted to try. I’m betting you’ll find some great recipe ideas for your family, just like this one.
Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme
Makes 4 servings
8 ounces fettuccine
1 (5 to 6 ounce) bag fresh arugula
10 sun-dried tomatoes
The zest and juice of 1/2 lemon
1 tub Philadelphia Italian Cheese and Herb Cooking Crème
1/3 cup grated parmesan cheese
1. Bring a large pot of salted water to a boil. Add fettuccine and cook 8 to 9 minutes, or until al dente. Strain, reserving 2 to 3 tablespoons hot pasta water.
2. While the pasta is cooking, place sun-dried tomatoes in a small bowl of warm water for 5 minutes. Remove, pat dry, and slice into strips.
3. Return pasta to the pot. Add arugula and hot pasta water and stir until arugula is just wilted. Add sun-dried tomatoes, lemon zest and juice, and Philadelphia Italian Cheese and Herb Cooking Creme. Stir until evenly coated. Transfer to a platter, and sprinkle with grated parmesan cheese.
To check out more wonderful blogger's recipes, visit the Blogger Round-Up page!