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SharePasta with Basil Cream Sauce
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 337
- Protein(gm): 21
- Carbohydrate(gm): 45
- Fat, total(gm): 8
- Cholesterol(mg): 47
- Dietary Fiber, total(gm): 1
- Vitamin A(RE): 134
- Vitamin C(mg): 6
- Sodium(mg): 478
- Calcium(DV %): 303
- Iron(DV %): 3
- Milk(d.e): 1
- Starch(d.e): 2
- Medium-Fat Meat(d.e): 1
Diabetic Exchanges
- 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.
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If using frozen peas, add to evaporated milk mixture after it has been thickened.
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