Nutrition per serving may change if servings are adjusted.
8 ounces whole-wheat elbow noodles
2 cups green peas, fresh or frozen
1¾ cups reduced-fat milk, divided
3 tablespoons all-purpose flour
1 tablespoon lemon zest
½ teaspoon salt
½ teaspoon ground pepper
1⅓ cups shredded fontina cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup chopped fresh basil
Bring a large saucepan of water to a boil. Cook pasta according to the package instructions, adding peas during the last 2 minutes of cooking time. Drain.
Whisk ¼ cup milk, flour, lemon zest, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in fontina, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and peas into the sauce. Serve topped with basil.
536 calories;19 g fat(10 g sat); 9 g fiber; 67 g carbohydrates; 28 g protein; 101 mcg folate; 61 mg cholesterol; 10 g sugars; 0 g added sugars; 2,205 IU vitamin A; 9 mg vitamin C; 388 mg calcium; 4 mg iron; 731 mg sodium; 437 mg potassium
Vitamin A (44% daily value), Calcium (39% dv), Folate (25% dv), Iron (22% dv)