Creamy Penne and Peas
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.
Servings: 4
Ingredients:
| 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 | 1.063 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 22% |
| vit A | 11% |
| vit C | 25% |
| folate | 72% |
Suggested Recipes
-
4 cups (1 L) penne pasta (12 oz/375 g)
2 cups (500 mL) frozen peas
1 can (385 mL) 2% evaporated milk
2/3 cup (150 mL) light herbed cream cheese
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) each salt and dry mustard
1/4 tsp (1 mL) 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.)
Tags:
Lunch; Vegetarian; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Boil/Simmer; For Kids;
Source
Canadian Living Magazine: February 2005
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