1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
In a pot, bring water to boil, add pasta and allow to cook. Halfway through cook time on the pasta, add peas and carrots and allow to boil until pasta is tender.
Meanwhile, combine cheddar cheese and three cheese blend in a bowl. Mix well.
Once the pasta is cooked, remove from heat and drain. Do not rinse.
Place pasta back in the same pot and add olive oil and milk. Reheat quickly.
Divide pasta mixture into 4 bowls. Sprinkle 1/8 cup cheese over each bowl and stir quickly so the cheese melts.
Serve immediately.
4 servings
1/2 cup (85g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content