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"
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 502
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