Quick and easy cheese and pasta

March 27, 1991

Easy cheese and pasta is low in fat, high in carbohydrates, and provides important nutrients, including protein. The dish takes about 10 minutes to prepare.

Cook fun-shaped pasta like wagon wheels or rotelle. Add frozen peas and corn kernels during the last minute of cooking time. Drain and toss with shredded Cheddar cheese until it melts. Add cherry tomatoes and prepared salsa.

Easy Cheese and Pasta

8 ounces (3 1/4 cups) wagon wheel or rotelle pasta

1 cup frozen peas

1 cup frozen corn kernels

4 ounces (about 1 cup) shredded Cheddar cheese

1 cup cherry tomato halves

1/2 cup prepared mild salsa

Fill a large saucepan two-thirds full of water; bring to a boil. Add pasta; cook until nearly done, six to seven minutes. Add peas and corn; cook until pasta is tender but firm, about one minute longer. Drain; return to saucepan. Add Cheddar cheese; toss until cheese melts. Add cherry tomatoes and salsa; toss to combine. Serve immediately.

Makes four servings. Each has 401 calories, 18 grams protein, 11 grams fat, 59 grams carbohydrates and 226 milligrams grams calcium.

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