Pasta with Basil Cream Sauce

Creamy sauces don’t have to be heavy and fattening. This cheesy sauce is made with evaporated fat-free milk, so you can enjoy it without the guilt. Plus, the distinctive flavors of fresh basil and prosciutto add character to this velvety sauce that won't derail your diabetes meal plan.

Ingredients:

• 6 ounces dried campanelle or other pasta (such as bow tie or mostaccioli)
• 1 cup shelled fresh peas or frozen peas, thawed
• 1 12-ounce can (1-1/2 cups) evaporated fat-free milk
• 1 tablespoon all-purpose flour
• 2 tablespoons snipped fresh basil
• 1 clove garlic, minced
• 1/4 cup shredded Parmesan cheese
• 2 ounces prosciutto, chopped
• 2 tablespoons shredded Parmesan cheese  
• Black pepper (optional)  
• Fresh basil leaves (optional)

Directions:

1.Cook pasta according to package directions; drain.

2.Meanwhile, in a medium saucepan cook shelled peas, if using, in a small amount of boiling water for 10 minutes. Drain; return to saucepan. Stir together the evaporated milk and flour; add to cooked peas in saucepan. Stir in basil and garlic.

3.Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the 1/4 cup Parmesan cheese, the prosciutto, and, if using, the thawed peas; stir until cheese is melted. Do not boil. Pour over cooked pasta; gently toss to coat. Top with the 2 tablespoons Parmesan cheese and pepper. If desired, garnish with basil. Makes 4 servings.

Note:If using frozen peas, add to evaporated milk mixture after it has been thickened.

Nutritional Information:

Serving Size: ¼ of recipe

• Calories = 337
• Total Fat = 8 g
• Saturated Fat = 0 g
• Carbohydrate = 45 g
• Cholesterol = 47 mg
• Protein = 21 g
• Sodium = 478 mg
• Fiber = 1 g

Dietary Exchanges:

• Starch = 2
• Medium-fat Meat = 5
• Milk = 1

Source: www.diabeticlivingonline.com