Spring Veggie Noodle Toss

Name: Spring Veggie Noodle Toss
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 to 8
Ingredients: 1 package (12 ounces) 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 ounce) package Boursin cheese, cut into pieces; Salt and pepper; 2 tablespoons chopped fresh basil

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Toss Reames® Homestyle Egg Noodles, Boursin cheese, diced carrots, peas, asparagus and sun-dried tomatoes for a creamy, spring-inspired dish.

READY In

25 Minutes

PREP TIME

5 Minutes

COOK TIME

20 Minutes

SERVES

6 to 8

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Ingredients

1 package (12 ounces) 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 ounce) package Boursin cheese, cut into pieces

Salt and pepper

2 tablespoons chopped fresh basil

Directions

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.