Chickpea pasta shells & cheese
Your boxed favorite gets a WW-style makeover with the help of the thickening power of cornstarch and a protein-filled bean-based pasta. Cook frozen broccoli or spinach with the pasta to up the non-starchy-veg factor in the finished dish.
Uncooked chickpea pasta
8 oz, shells
Low-fat evaporated milk
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded
- Cook the pasta according to the package directions. Drain the pasta well and return to the pot.
- Meanwhile, in a small bowl, whisk the milk, cornstarch, salt, and turmeric. Add the milk mixture to the pot of pasta. Cook over medium-low heat until the sauce is thickened, 2 to 3 minutes, stirring often. Remove from heat. Gradually add the cheese and stir until melted.
- Serving size: about 3⁄4 cup