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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: 1/4 ts Black pepper; 10 oz Frozen peas thawed; 3 c carrot Sliced; 1/4 c water see note *, warm; 12 oz Farfalle pasta; 1 tb Cornstarch see note *; 1 1/4 c Skim milk; 1 c Cheddar cheese shredded

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INGREDIENTS

1/4 ts Black pepper
10 oz Frozen peas ; thawed
3 c carrot ; Sliced
1/4 c water ; see note *, warm
12 oz Farfalle pasta
1 tb Cornstarch ; see note *
1 1/4 c Skim milk
1 c Cheddar cheese ; shredded

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: 86.7 g 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

1/4 ts Black pepper
10 oz Frozen peas thawed
3 c carrot Sliced
1/4 c water see note *, warm
12 oz Farfalle pasta
1 tb Cornstarch see note *
1 1/4 c Skim milk
1 c Cheddar cheese shredded

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:     86.7 g  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 (428g)
Recipe Makes: 4

Calories: 502
Calories from Fat: 108 (22%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.3g
Cholesterol 94.1mg		29 %
Sodium 410.4mg		14 %
Potassium 807.2mg		21 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 66.8g
Protein 26.2g		37 %
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: 502

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