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Three-Peas-In-A-Pasta (Lowfat)
| Ingredients | |||
| 1 | pound | rotini | |
| 2 | tablespoon | olive oil | |
| 3 | each | garlic, cloves, slivered | |
| 4 | oz | snow peas, cut into slivers | |
| 10 | oz | peas, frozen, petite | |
| 3/4 | cup | chicken broth, fat-free | |
| 16 | oz | garbanzo beans, rinsed, drained, cooked | |
| 1 | tablespoon | basil, fresh, chopped or 1 ts dried | |
| 1/2 | teaspoon | thyme, dried | |
| 1/4 | teaspoon | white pepper, ground | |
| 1/2 | teaspoon | salt | |
| 1 | cup | skim milk, or lowfat milk | |
| 1/3 | cup | feta cheese, crumbled | |
| 1 | feta cheese, for garnish | ||
| 1 | red bell pepper, minced, for garnish, optional | ||
Directions: | |||
| Prepare pasta according to package directions, drain. 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. Add petite peas to skillet. Lower heat, cover and simmer 3 minutes. 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. 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. Each Serving: 527 cals, 9g fat (16% cff). | |||
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