This summer cooler, a substitute for lemonade, gives your lips a taste of the Mediterranean. For a variation, add some fresh mint leaves.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ (16 ounce) package orecchiette pasta
- 1 teaspoon butter, or as needed
- 1 bunch fresh asparagus, trimmed and cut into thirds
- ¾ cup heavy whipping cream
- salt and ground black pepper to taste
- 1 (8 ounce) wedge Brie cheese, cut into small chunks
- ¼ cup bread crumbs
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.
- Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.
- Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.
- Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 14 g |
| Sodium | 289 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this a few times and I love how it tastes! So yummy!
I used olive oil to sauté the asparagus instead of butter and wish I would have taken the outside of the Brie off. It gave it a weird taste cuz I love Brie and I could have left the bread crumbs off. And it needed more pepper. I used no salt at all I would make it again. My 6 yr old loved it