Corkscrews with Cheese, Tomatoes, and Peas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Have the kids stir the simple, homemade cheese sauce once it's removed from the heat.
Ingredients
- 12 oz. corkscrew or cavatappi pasta
- 1 package frozen peas
- 1 tbsp. margarine or butter
- 2 tbsp. all-purpose flour
- Pepper
- 2 c. reduced-fat (2%) milk
- 1 c. shredded extra-sharp Cheddar cheese
- 1/2 c. freshly grated Pecorino Romano cheese plus additional for serving
- 2 medium tomatoes
- 2 tbsp. snipped fresh chives
Instructions
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding frozen peas to saucepot 1 minute before pasta is done.
- Meanwhile, in 4-quart saucepan, melt margarine on medium. Whisk in flour and 1/4 teaspoon each salt and freshly ground black pepper; cook 1 minute, stirring constantly. Gradually whisk in milk; heat to boiling on medium-high, stirring constantly. Boil 1 minute. Remove saucepan from heat; stir in Cheddar and 1/2 cup Romano until smooth.
- Drain pasta and peas well; stir into saucepan with cheese mixture until coated. Top with tomatoes and chives. Serve with additional Romano. Nutritional information is based on one serving.
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