Pasta with Basil Cream Sauce Recipe
Nutritional Info (Per serving):
Calories: 337, Saturated Fat: 0g, Sodium: 478mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 45g, Sugars: 0g, Cholesterol: 47mg, Protein: 21g
Exchanges: Dairy: 1, Starch: 2, Medium Fat Meat: 0.5
More Diabetic Recipes
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
Ingredients
6 ounce(s) pasta, campanelle 1 cup(s) peas 1 can(s) milk, fat-free evaporated 1 tablespoon flour, all-purpose 2 tablespoon basil, fresh, plus additional for garnish (optional) 1 clove(s) garlic, minced 2 ounce(s) prosciutto 1/3 cup(s) cheese, shredded Parmesan, divided roughly into 1/2 cup and 2 tablespoons pepper, black
Preparation
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.
Nutritional Info (Per serving):
Calories: 337, Saturated Fat: 0g, Sodium: 478mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 45g, Sugars: 0g, Cholesterol: 47mg, Protein: 21g
Exchanges: Dairy: 1, Starch: 2, Medium Fat Meat: 0.5
More Diabetic Recipes
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
Ingredients
6 ounce(s) pasta, campanelle 1 cup(s) peas 1 can(s) milk, fat-free evaporated 1 tablespoon flour, all-purpose 2 tablespoon basil, fresh, plus additional for garnish (optional) 1 clove(s) garlic, minced 2 ounce(s) prosciutto 1/3 cup(s) cheese, shredded Parmesan, divided roughly into 1/2 cup and 2 tablespoons pepper, black
Preparation
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.
