Basil Cream Pasta

Recipe: Basil Cream Pasta

Summary: I serve this with a green salad and crusty bread. This serves 4, double it if needed. (I triple it!)


  • 6 ounces angel hair pasta
  • 1 cup frozen peas
  • 1 12 oz. can fat-free evaporated skim milk
  • 1 tablespoon flour 2 cloves garlic, minced
  • 2 T basil, fresh if possible
  • 1/4 cup finely grated fresh parmesan cheese
  • 2 T finely grated fresh parmesan cheese (for topping)
  • Pepper to taste
  • 1/2 diced tomato, or can of petite diced tomatoes


  1. Cook pasta according to directions
  2. Combine milk and flour and stir until smooth.
  3. Stir in garlic and basil.
  4. Cook mixture over medium heat until it is bubbly and starting to thicken up. Don’t let it burn!
  5. Add peas (thawed) and 1/4 cup parmesan cheese.
  6. Stir till cheese is melted.
  7. Add tomatoes.
  8. Cook sauce 1 minute more.
  9. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper.

Cooking time (duration): 20

Diet (other): Reduced fat

Culinary tradition: USA (General)

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