Low-Fat Easy Macaroni and Cheese with Vegetables

By Naturally Savvy Recipes

In large pot of boiling water, cook pasta until tender but firm.
Meanwhile, steam or boil carrots for 4 minutes.
Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
In small saucepan, heat milk over medium heat, until steaming.
Whisk in cream cheese until smooth.
Stir in basil.
Add to pasta along with vegetables, cheeses and green onions.
Toss to mix and season with salt and pepper to taste.



Ingredients:
1 cup macaroni ( or other small pasta, 1/2 lb.)
2 medium carrots, thinly sliced
1 cup frozen peas
1/3 cup milk
2 tablespoons cream cheese
1/2 teaspoon dried basil
1/2 cup part-skim mozzarella cheese or 1/2 cup cheddar cheese, shredded
1 tablespoon parmesan cheese, freshly-grated
1 green onions, chopped
salt & pepper

Steps/Methods:
In large pot of boiling water, cook pasta until tender but firm.
Meanwhile, steam or boil carrots for 4 minutes.
Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
In small saucepan, heat milk over medium heat, until steaming.
Whisk in cream cheese until smooth.
Stir in basil.
Add to pasta along with vegetables, cheeses and green onions.
Toss to mix and season with salt and pepper to taste.

By Naturally Savvy Recipes| October 29, 2011
Categories:  Recipes

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Naturally Savvy Recipes

Naturally Savvy Recipes

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