Serves: 6
Total Calories: 662
Prep time: n/a
Cook time: 22 minutes
Total time: 22 minutes

2 cups chicken broth, from bouillon cubes
1 pound carrot, shredded
1 (16-ounce) bag frozen green peas
4 cloves garlic, minced
1 pound penna rigate pasta
6 ounces 1/3 less fat cream cheese
1/2 cup scallion, sliced

Bring lightly salted water to a rapid boil in a 12”, deep, Dutch oven. Also, bring chicken broth to a gentle boil in a 10” Dutch oven. Add carrots, peas, and garlic to a boil, reduce heat and simmer 10 minutes or until vegetables are just tender.

Stir pasta into boiling water. Boil pasta, stirring occasionally, 12 minutes or until firm tender. Drain pasta in a colander and return to 12” Dutch oven.

Add cream cheese and scallions to vegetables; stir until cheese melts. Pour over pasta, toss to mix and coat. Transfer to a serving bowl. Nah! Leave it in the D.O. Serve warm.

Nutritional Facts:

Serves: 6
Total Calories: 662
Calories from Fat: 121

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
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Easy Rice Pilaf
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Sweet and Sour Zucchini
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Cheddar Zucchini Sauté
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2002 Salt Lake City Olympic Baked Beans
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