Southwestern Pasta & Cheese

ChubbyBunny

Southwestern Pasta & Cheese



SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.

Ingredients:
3-1/3 cups uncooked bow tie pasta
1 medium sweet red pepper, chopped
8 green onions, chopped
1 tablespoon Crisco® Extra Virgin Olive Oil
1/4 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
2-1/4 cups fat-free milk
1 cup (4 ounces) shredded sharp cheddar cheese, divided
4 center-cut bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Directions:
1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted.

3. Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Yield: 8 servings.


Nutrition Facts
One serving: 3/4 cup
Calories: 240
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 327 mg
Carbohydrate: 32 g
Fiber: 2 g
Protein: 12 g

Diabetic Exchange: 2 starch, 1 lean meat, 1 fat.

ChubbyBunny

Southwestern Pasta & Cheese



SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min.

Ingredients:
3-1/3 cups uncooked bow tie pasta
1 medium sweet red pepper, chopped
8 green onions, chopped
1 tablespoon Crisco® Extra Virgin Olive Oil
1/4 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
2-1/4 cups fat-free milk
1 cup (4 ounces) shredded sharp cheddar cheese, divided
4 center-cut bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Directions:
1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted.

3. Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Yield: 8 servings.


Nutrition Facts
One serving: 3/4 cup
Calories: 240
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 327 mg
Carbohydrate: 32 g
Fiber: 2 g
Protein: 12 g

Diabetic Exchange: 2 starch, 1 lean meat, 1 fat.