Pasta with Leek, Pepper, and Chive Sauce

Ingredients

• 1 tablespoon olive oil
• 3 1/2 cups thinly sliced leek (about 3 large)
• 3 yellow bell peppers, peeled and cut into 1/4-inch strips
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh chives
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons pine nuts, toasted

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, rind, and juice; cook 3 minutes. Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
2. Stir in Parmesan and remaining ingredients. Serve immediately.