Three-peas-in-a-pasta (lowfat)

6 servings

Ingredients

Quantity Ingredient
1 pounds Rotini
2 tablespoons Olive oil
3 Cloves garlic; slivered
4 ounces Snow peas; cut
Into slivers
10 ounces Frozen petite peas
¾ cup Fat-free chicken broth
16 ounces Cooked garbanzo beans; rinsed and drained
1 tablespoon Fresh basil; chopped
½ teaspoon Dried thyme
¼ teaspoon Ground white pepper
½ teaspoon Salt
1 cup Skim milk; or lowfat milk
⅓ cup Feta cheese; crumbled
Feta cheese; for garnish
Minced red bell pepper; optional

Directions

Hot pasta tossed with a creamy cheese sauce, tinged green. TIP: Start with half the measure of olive oil. Add more if you need it to continue cooking.

1. Prepare pasta according to package directions, drain.

2. Meanwhile, in a 2-quart saucepan, heat olive or vegetable oil over medium heat. Saute garlic and snow peas 2 minutes. Remove with slotted spoon.

3. Add petite peas to skillet. Lower heat, cover and simmer 3 minutes.

4. Reserve 1 cup petite peas; add remainder to blender. Add broth, herbs, pepper, salt, milk and feta to blender. Blend until smooth. Return sauce to pan with remaining peas, sauteed snow peas, garlic and chick peas. Heat through over low heat, stirring; to not scald.

5. Combine pasta with sauce. If pasta appears too dry, add more warm broth or milk. Serve immediately with additional feta cheese and/or red pepper, if desired.

Note: 1 teaspoon dried basil may be substituted for fresh basil.

Each 527 cals, 9g fat (16% cff). MC and Mail from Pat Hanneman <kitpath@...> 1/99

NOTES :

Recipe by: The National Pasta Association Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 17, 1999, converted by MM_Buster v2.0l.

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