Bow Tie Pasta with Asparagus, Baby Carrots and Spring Peas
By Sue Serves 6
Evaporated skim milk is the secret ingredient in this recipe. It gives the taste and consistency of heavy whipping cream with half the fat and calories. Evaporated skim milk has about 60% of its water removed, which serves to remove a high concentration of fat.
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- 1 × 16oz Whole Wheat Bow Tie Pasta
- 2 tbsp olive oil
- 1 × 1cup asparagus cut into 1 inch pieces
- 1 cup baby carrots
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- 2 whole shallots diced
- 2 whole loves garlic diced
- 1 cup peas
- 1 ½ cups evaporated skim milk
- 1 × pinch cayenne
- 1 × pinch nutmeg
- ½ cup grated parmesan cheese
- pinch Salt & pepper to taste
While pasta cooks, heat olive oil on a large saute pan and cook herbs and peas. Add evaporated skim milk and cheese.
Drain and rinse pasta and add to saute pan with sauce. Toss with asparagus and carrots.
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