PENNE WITH CREAMY CARROTS & SCALLIONS

Penne with Creamy Carrots & Scallions image

Time 27m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves