Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 468
- Carbohydrate: 48g
- Fat: 24g
- Fiber: 4g
- Protein: 18g
- Sugar: 3g
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