Pasta with Basil Cream Sauce

Pasta with Basil Cream Sauce

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 25 mins
  • Carb Grams Per Serving: 45


  • 6 ounces dried campanelle or other pasta (such as bow tie or mostaccioli)
  • 1 cup shelled fresh peas or frozen peas, thawed
  • 1 12 - ounce can (1-1/2 cups) evaporated fat-free milk
  • 1 tablespoon all-purpose flour
  • 2 tablespoons snipped fresh basil
  • 1 clove garlic, minced
  • 1/4 cup shredded Parmesan cheese
  • 2 ounces prosciutto, chopped
  • 2 tablespoons shredded Parmesan cheese
  • Black pepper (optional)
  • Fresh basil leaves (optional)


  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a medium saucepan cook shelled peas, if using, in a small amount of boiling water for 10 minutes. Drain; return to saucepan. Stir together the evaporated milk and flour; add to cooked peas in saucepan. Stir in basil and garlic.
  3. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the 1/4 cup Parmesan cheese, the prosciutto, and, if using, the thawed peas; stir until cheese is melted. Do not boil. Pour over cooked pasta; gently toss to coat. Top with the 2 tablespoons Parmesan cheese and pepper. If desired, garnish with basil. Makes 4 servings.


  • If using frozen peas, add to evaporated milk mixture after it has been thickened.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 337 cal., 8 g total fat 47 mg chol., 478 mg sodium, 45 g carb. (1 g fiber), 21 g pro.

Diabetic Exchanges

Starch (d.e): 2; Milk (d.e): 1; Medium-Fat Meat (d.e): 0.5