Recipe: Pasta with Peas, Prosciutto and Basil Cream Sauce (low fat)

PASTA WITH PEAS, PROSCIUTTO AND BASIL CREAM SAUCE

6 oz. of your favorite pasta (suggestion: bowtie, penne, mostaccioli)
BASIL CREAM SAUCE:
1 cup fresh or frozen peas, thawed
1 (12-ounce) can of nonfat evaporated milk
1 tablespoon all-purpose flour
2 tablespoons fresh basil, chopped
1 clove garlic, smashed and minced
1/4 cup shredded Parmesan cheese
2 ounces prosciuitto, chopped
OPTIONAL GARNISHES:
1 tablespoon shredded Parmesan cheese
Fresh ground black pepper
1 tablespoon chopped fresh basil

Cook pasta according to package instructions, drain, then set aside in a serving bowl.

While the pasta is cooking, add about 1/2 cup of water and bring to boil in a medium saucepan. Cook peas for 10 minutes then drain and discard remaining water in saucepan. Return peas to saucepan.

In a small bowl whisk together the milk and flour then pour over the peas. Add the basil and garlic then stir to combine. Raise heat to medium and stir until thickened.

Add the Parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta. Toss pasta until well-coated with the sauce then serve with optional garnishes.

Servings: 4
Source: Seattle & King County Public Health