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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

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Directions

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  • Cook pasta according to package directions; drain.

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  • 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.

  • Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more. Add 1/4 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 Facts

337 calories; protein 21g 42% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 1g 4% DV; sugars -1g; fat 18g 28% DV; saturated fatg; cholesterol 47mg 16% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 478mg 19% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/25/2019
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. Read More