Spring Veggie Noodle Toss Recipe
Toss Reames Homestyle Egg Noodles, Boursin cheese, diced carrots, peas, asparagus and sun-dried tomatoes for a creamy, spring-inspired dish.
Cook Time: 40 minutes
Ready In: 65 minutes
Serves: 6 - 8
1 pkg. (12 oz.) Reames Homestyle Egg Noodles
1 cup chicken stock
1 1/2 cups diced carrots, blanched
1 cup frozen peas, defrosted
1 bunch asparagus, trimmed
6 sun-dried tomatoes packed in oil, drained and chopped
One (5.2 oz.) pkg. Boursin cheese, cut into pieces
Salt and pepper
2 tbsp. chopped fresh basil
Bring a large pot of water to a boil and prepare the Reames Homestyle Egg Noodles according to package directions, drain and keep warm.
While the noodles are cooking, heat the stock in a large skillet over medium high heat. Add the carrots, peas, asparagus, and sundried tomatoes and mix together. Drain the noodles and place in a bowl with Boursin cheese and gently combine.
Pour the vegetables over the noodles. Add salt and pepper and gently toss together. Sprinkle with fresh basil. Serve.