1. Prepare pasta according to package directions, but do not add salt.
2. While pasta is cooking, place carrots in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and cook until tender, about 5 minutes. Drain carrots; set aside.
3. Mix the cornstarch in 1/4 cup cold water.
4. In same saucepan, add milk and cornstarch mixture. Cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute.
5. Drain pasta in a colander. Place in a large serving bowl. Pour cheese mixture over pasta; toss to coat. Serve immediately.
prefer to use cornstarch.
Follow this for Step 3: 3. In same saucepan, melt margarine over medium heat. Add flour and cook, whisking constantly, for 3 minutes. Add milk and cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute.
Can be made with any small shaped pasta.
I used frozen peas and carrots instead of fresh carrots.
86.7 g Fiber: 7.6g Sodium: 326mg
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