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Pastina with Peas and Carrots
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Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 8 ounces pastina pasta, uncooked
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup chicken broth, low-sodium
- 1 cup frozen peas, thawed
- 1/2 cup light cream cheese
- 2 tablespoons basil, chopped
Directions
- Bring a large pot of water to a boil over high heat. Add pasta and cook until tender, about 7-8 minutes. Drain.
- In a large skillet, heat oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the carrots and broth, and bring to a boil. Reduce heat to low and cook for 5 minutes.
- Add the peas and cook for 2 minutes until heated. Stir in cooked pasta.
- Remove from heat and add cream cheese. Stir until melted and everything coated with cheese sauce.
- Serve and top with basil.
Recipe Tips
Use any pasta and any vegetables- leftovers work great here, or try kale, spinach, broccoli or corn.
Use any type of cheese available- goat cheese or ricotta work well, or replace with plain greek yogurt.
Top with chicken, shrimp or turkey.
Nutrition Facts
Pastina with Peas and Carrots
Amount Per Serving
Calories 278
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 16mg
5%
Sodium 170mg
7%
Potassium 305mg
9%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
16%
Sugars 6g
Protein 11g
22%
Vitamin A
100%
Vitamin C
10%
Vitamin D0%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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