As the weather quickly turns from spring to summer, I am less interested in spending a lot of time in the kitchen. Today was one of those days, it was 90o here in NJ today and dinner was definitely an afterthought. So Dean grilled some shrimp and zucchini on the BBQ and I cooked “Peas and Pasta” as a side dish. This is easy, quick and delicious.
Enjoy your outdoor time and happy cooking it quick style!
Peas and Pasta
Prep time: 5 minutes
Cook time: 10 minutes
Estimated Values per serving:
Calories = 260 Fat = 4 grams
½ pound pasta shells
2 cups peas
½ cup fat free chicken broth
½ cup fat free sour cream
¼ cup skim milk
2 ounces low fat cream cheese
1 tablespoon dry ranch dip mix
1 tablespoon chives – chopped
½ cup low fat shredded mozzarella cheese
Pepper to taste
- In a large pot, boil water and add pasta shells. Cook for 6 – 8 minutes until soft.
- In a small bowl combine peas and chicken broth and cook in microwave for 3 – 4 minutes until cooked. Drain and set aside.
- While pasta is cooking, combine sour cream, milk, cream cheese and ranch dip in a small saucepan. Cook on medium low heat until mixture is hot and cream cheese is melted. Remove from heat and stir in chives and mozzarella. Add pepper to taste.
- Drain pasta and place in a large serving bowl, add peas and cheese mixture and toss gently. Serve immediately.