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Name: Cheesy Bow Tie Treasures
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Cheddar cheese shredded; 12 oz Pasta; bow tie shape; 10 oz Frozen peas; thawed; 1 1/4 c Skim milk; 1 tb Cornstarch; * see note; 1/4 c Warm water; * see note; 3 c Sliced carrot; 1/4 ts Black pepper

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INGREDIENTS

1 c Cheddar cheese ; shredded
12 oz Pasta; bow tie shape
10 oz Frozen peas; thawed
1 1/4 c Skim milk
1 tb Cornstarch; * see note
1/4 c Warm water; * see note
3 c Sliced carrot
1/4 ts Black pepper

Servings

INSTRUCTIONS

1. Prepare pasta according to package directions, but do not add salt. 2. While pasta is cooking, place carrots in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and cook until tender, about 5 minutes. Drain carrots; set aside. 3. Mix the cornstarch in 1/4 cup cold water. 4. In same saucepan, add milk and cornstarch mixture. Cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute. 5. Drain pasta in a colander. Place in a large serving bowl. Pour cheese mixture over pasta; toss to coat. Serve immediately. NOTES : * Original recipe called for 2 Tbsp margarine & 2 Tbsp flour. I prefer to use cornstarch. Follow this for Step 3: 3. In same saucepan, melt margarine over medium heat. Add flour and cook, whisking constantly, for 3 minutes. Add milk and cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute. Can be made with any small shaped pasta. I used frozen peas and carrots instead of fresh carrots. Calories: 550.1 (18.5% from fat) Fat: 11.2g Cholesterol: 31mg Carbohydrate: 86.7g Fiber: 7.6g Sodium: 326mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Wildrose" on Sep 27, 1998,

NOTES

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Cheesy Bow Tie Treasures

1 c Cheddar cheese shredded
12 oz Pasta; bow tie shape
10 oz Frozen peas; thawed
1 1/4 c Skim milk
1 tb Cornstarch; * see note
1/4 c Warm water; * see note
3 c Sliced carrot
1/4 ts Black pepper

1. Prepare pasta according to package directions, but do not add salt.    2. While pasta is cooking, place carrots in a medium saucepan with  enough water to cover. Bring to a boil over medium-high heat. Reduce  heat to medium and cook until tender, about 5 minutes. Drain carrots;  set aside.    3. Mix the cornstarch in 1/4 cup cold water.    4. In same saucepan, add milk and cornstarch mixture. Cook, whisking  frequently, until mixture thickens slightly, about 5 minutes. Whisk in  cheese until melted. Whisk in pepper. Add peas and carrots; cook,  stirring, about I minute.    5. Drain pasta in a colander. Place in a large serving bowl. Pour  cheese mixture over pasta; toss to coat. Serve immediately.    NOTES : * Original recipe called for 2 Tbsp margarine & 2 Tbsp flour.  I prefer to use cornstarch.    Follow this for Step 3: 3. In same saucepan, melt margarine over  medium heat. Add flour and cook, whisking constantly, for 3 minutes.  Add milk and cook, whisking frequently, until mixture thickens  slightly, about 5 minutes. Whisk in cheese until melted. Whisk in  pepper. Add peas and carrots; cook, stirring, about I minute.    Can be made with any small shaped pasta.    I used frozen peas and carrots instead of fresh carrots.    Calories: 550.1 (18.5% from fat) Fat: 11.2g Cholesterol: 31mg  Carbohydrate: 86.7g Fiber: 7.6g Sodium: 326mg    Recipe by: Healthy Meals in Minutes    Posted to EAT-LF Digest by "Wildrose" <esordliw@pacbell.net> on Sep  27, 1998,

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 4 servings

Calories: 168
Calories from Fat: 87 (52%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.3g
Cholesterol 32.8mg		10 %
Sodium 255.8mg		9 %
Potassium 285.6mg		8 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.9g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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