Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz. of your favorite pasta (suggestion: bowtie, penne, mostaccioli)
- 1 cup fresh or frozen (thawed) peas
- 1 12-ounce can of nonfat evaporated milk
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh basil, chopped
- 1 clove garlic, smashed and minced
- 1/4 cup shredded Parmesan cheese
- 2 ounces prosciuitto, chopped
- =
Directions
1.Cook pasta according to package instructions, drain, then set aside in a serving bowl.
2.While the pasta is cooking, add about 1/2 cup of water and bring to boil in a medium saucepan. Cook peas for 10 minutes then drain and discard remaining water in saucepan. Return peas to saucepan.
3.In a small bowl whisk together the milk and flour then pour over the peas. Add the basil and garlic then stir to combine. Raise heat to medium and stir until thickened.
4.Add the Parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta. Toss pasta until well-coated with the sauce then serve with optional garnishes.