Santa Fe Pasta

DEAR SOS: Although we are not vegetarians, there is a meatless pasta dish at Salvio’s Ristorante in Glendora that could persuade my husband and me to give up meat forever. Please ask Salvio to share his recipe for Santa Fe bow-tie pasta with your readers.

--JERRI

DEAR JERRI: Salvio Caporaso was happy to comply. Now we’re all happy.

BOW-TIE SANTA FE PASTA

1 1/2 pounds bow tie pasta

3 tablespoons butter

2 tablespoons chopped garlic

1/4 cup chopped onion

2 tablespoons dry white wine

1/3 cup chopped sun-dried tomatoes

3 Anaheim chiles, chopped

2 cups kernel corn

2 tablespoons chopped cilantro

1/2 cup chicken stock

1/2 cup crushed blue corn tortilla chips

1/2 cup half and half or whipping cream

Salt, pepper

3/4 cup grated Parmesan cheese

In pot of boiling water, cook pasta. Then drain.

In skillet melt butter. Add garlic and onion. Saute until tender. Add wine. Cook until reduced to glaze. Add sun-dried tomatoes. Cook 1 minute. Add chiles, corn, cilantro and chicken stock.

Cook over medium heat 4 minutes. Add tortilla chips and half and half. Cook 1 minute. Season to taste with salt and pepper. Add cooked pasta to skillet. Add Parmesan cheese. Toss to blend.

Makes 6 servings.

Each serving contains about:

660 calories; 501 mg sodium; 33 mg cholesterol; 15 grams fat; 106 grams carbohydrates; 24 grams protein; 1.7 grams fiber.

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