Pasta with Basil Cream Sauce

Pasta with Basil Cream Sauce

1 Review
From: Diabetic Living Magazine

The distinctive flavor of basil adds character to a low-fat cream sauce that coats the noodles in this easy pasta recipe. Adding a little prosciutto adds just the right amount of saltiness.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 ounces campanelle, bowtie, or mostaccioli pasta
  • 1 cup shelled fresh peas
  • 1 (12 ounce) can (1½ cups) evaporated fat-free milk
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, minced
  • ¼ cup shredded Parmesan cheese plus 2 tablespoons, divided
  • 2 ounces prosciutto, chopped
  • Ground pepper (optional)
  • Fresh basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, cook peas in a medium saucepan in a small amount of boiling water for 10 minutes. Drain; return to the saucepan. Stir together evaporated milk and flour in a small bowl; add to the cooked peas in the saucepan. Stir in basil and garlic.
  3. Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more. Add ¼ cup Parmesan and the prosciutto; stir until the cheese is melted. Do not boil. Pour over the cooked pasta; gently toss to coat. Top with the remaining 2 tablespoons Parmesan. If desired, sprinkle with ground pepper and garnish with basil leaves.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 337 calories; 18 g fat(0 g sat); 1 g fiber; 45 g carbohydrates; 21 g protein; 47 mg cholesterol; 478 mg sodium;
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 milk, ½ medium-fat protein

Reviews 1

March 24, 2019
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By: Paul Weis
Fell well short on the flavor chart. I was somewhat concerned about the use of evaporated milk for the sauce and my concerns were in fact correct. Overall came together quickly just to bland for my taste. I will remove this from my keeper list.
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