Here's a pasta to which you can add cubed smoked ham or chicken, or canned tuna or salmon. Pack carrot and celery sticks to add crunch to this lunch. Save some of the pasta cooking liquid and add it to each serving before reheating it for the lunchbox.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2005
Ingredients
Method
In large pot of boiling salted water, cook pasta for 6 minutes. Add peas and return to boil; cook until pasta is tender but firm, about 2 minutes. Reserving 1/2 cup (125 mL) cooking liquid, drain pasta and peas.
In same pan over medium heat, whisk together evaporated milk, cream cheese, lemon juice, salt, mustard and pepper until hot and cheese is melted. Return pasta and peas to pan; stir to combine. (Make-ahead: Let cool for 30 minutes. Refrigerate pasta and cooking liquid separately until cold. Transfer to airtight container and refrigerate for up to 1 day. To reheat, add 2 tbsp/25 mL pasta cooking liquid to each serving. Microwave at medium/50% until piping hot, about 4 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 1063 mg
- Protein 24 g
- Calories 520.0
- Total fat 9 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 86 g
%RDI
- Iron 22.0
- Folate 72.0
- Calcium 29.0
- Vitamin A 11.0
- Vitamin C 25.0
