Monday, January 2, 2012


Lowfat creamy pasta peas mushrms

Some of you may eat this as a main dish, but I like it as a side dish.  Either way, this is an easy and delicious recipe that brings comfort to my soul on a cold wintry night.  The bonus, of course, is that it tastes richer than it actually is.  You can use any pasta that suits you and the mushrooms are optional, though I think they add something wonderful to the dish.  Originally from Taste of Home, the recipe has been tweaked by me to be lower in fat and to include mushrooms.  Hubby loved this, as did I.

Low-Fat Creamy Peas, Pasta and Prosciutto
Inspired by Taste of Home
Rating:  9 out of 10

(Recipe serves 2-3 as a main dish, 4-6 as a side dish)

8 oz. medium shell pasta, or other pasta of choice
1 cup frozen peas
1 Tbsp. Smart Balance buttery spread, or margarine or butter
3 large mushrooms, chopped
1 garlic clove, grated
3/4 cup Smart Balance nonfat milk, or other milk of choice
4 oz. Neufchatel cheese
2 oz. Prosciutto, cut in thin strips (may substitute ham)
1/4 cup grated Parmesan cheese
white pepper (may substitute black pepper)

In 3-quart heavy pot, cook pasta according to package directions, adding peas during the last two minutes of cooking. 

In the meantime, in a large heavy skillet or saute pan, melt Smart Balance over medium-high heat.  Add mushrooms; cook 5 minutes, or till mushrooms are cooked through.  Reduce heat to medium.  Add garlic; cook 1 minute.  Add milk and Neufchatel, whisking till Neufchatel is incorporated.  Stir in Prosciutto and Parmesan and remove pan from heat. 

Drain pasta and peas, reserving 1 cup pasta water.  Add drained pasta and peas to pan sauce with enough pasta water to create a creamy sauce.  (Add a little at a time till you get the consistency you want.)  Sprinkle with white pepper and serve. 

(P. S., Leftovers reheat beautifully and make a great lunch or next night’s side dish.)

Lowfat creamy pasta peas mushrms (2)


Ocean Breezes and Country Sneezes said...

This looks delicious - and I'm all about the low fat. I think I'd use it as a main dish and serve a side salad with it! Yum & Happy 2012!

Velva said...

One of the benefits of adding mushrooms besides that they are fabulous....It add richness and a meaty texture to the dish.

I could easily eat this meal as an entree but it is probably better that I keep it a side dish (smile).

Happy New Year to you.


Julie said...

Hi! Thanks for stopping by my blog! Happy New Year! This looks like a great dinner and I love anything where there's leftovers since I take my lunch.

MelindaRD said...

Looks yummy, except I would do without proscuitto. I have had this made with tuna before and it was pretty good.

The Caked Crusader said...

Love the idea of it as a side dish - I often find a big bowl of pasta on it's own too much of the same thing.

Looks delish!

Penny said...

I know we would love this. And I loved your Start Fresh post; all things that are part of what I am trying to do too.

Judy said...

Melinda, Great idea to use tuna.

SavoringTime in the Kitchen said...

I usually try to 'lighten' original recipes also in order to cut down on the fat. This sounds delicious and I've also copied and pasted your holiday ham instructions :)

Great blog and thanks for your visit to mine. Happy New Year!

Rebecca Subbiah said...

love this main dish for me please

WillJogForFood said...

Love this recipe! It's simple but I'm sure super tasty. I love using low fat cram cheese to make "cream" sauce!

Rita said...

I had to print this one;everyting in here speaks to me; I know we will be enjoying this one soon.