| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | oz | Pasta; bow tie shape |
| 3 | c | Sliced carrot |
| 1 | tb | Cornstarch; * see note |
| 1/4 | c | Warm water; * see note |
| 1 1/4 | c | Skim milk |
| 1 | c | Shredded cheddar cheese |
| 1/4 | ts | Black pepper |
| 10 | oz | Frozen peas; thawed |
INSTRUCTIONS
1. Prepare pasta according to package directions, but do not add salt. 2. While pasta is cooking, place carrots in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and cook until tender, about 5 minutes. Drain carrots; set aside. 3. Mix the cornstarch in 1/4 cup cold water. 4. In same saucepan, add milk and cornstarch mixture. Cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute. 5. Drain pasta in a colander. Place in a large serving bowl. Pour cheese mixture over pasta; toss to coat. Serve immediately. NOTES : * Original recipe called for 2 Tbsp margarine & 2 Tbsp flour. I prefer to use cornstarch. Follow this for Step 3: 3. In same saucepan, melt margarine over medium heat. Add flour and cook, whisking constantly, for 3 minutes. Add milk and cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute. Can be made with any small shaped pasta. I used frozen peas and carrots instead of fresh carrots. Calories: 550.1 (18.5% from fat) Fat: 11.2g Cholesterol: 31mg Carbohydrate: 86.7 g Fiber: 7.6g Sodium: 326mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Wildrose" <esordliw@pacbell.net> on Sep 27, 1998, converted by MM_Buster v2.0l.
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