Total Calories: 662
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.
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