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Creamy Penne and Peas

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Penne and Peas

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 520
pro 24 g
total fat 9 g
sat. fat 2 g
carb 86 g
fibre 6 g
chol 8 mg
sodium 1 mg
% RDI: -
calcium 29
iron 22
vit A 11
vit C 25
folate 72

More great recipes from this menu:

Here's a pasta to which you can add cubed smoked ham or chicken, or canned tuna or salmon. Pack carrot and celery sticks to add crunch to this lunch. Save some of the pasta cooking liquid and add it to each serving before reheating it for the lunchbox.

Ingredients

  • 4 cups penne pasta
  • 2 cups frozen peas
  • 1 can (385 ml) evaporated 2% milk
  • 2/3 cup light herbed cream cheese
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp pepper

Preparation

In large pot of boiling salted water, cook pasta for 6 minutes. Add peas and return to boil; cook until pasta is tender but firm, about 2 minutes. Reserving 1/2 cup (125 mL) cooking liquid, drain pasta and peas.

In same pan over medium heat, whisk together evaporated milk, cream cheese, lemon juice, salt, mustard and pepper until hot and cheese is melted. Return pasta and peas to pan; stir to combine. (Make-ahead: Let cool for 30 minutes. Refrigerate pasta and cooking liquid separately until cold. Transfer to airtight container and refrigerate for up to 1 day. To reheat, add 2 tbsp/25 mL pasta cooking liquid to each serving. Microwave at medium/50% until piping hot, about 4 minutes.)

Source : Canadian Living Magazine: February 2005

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