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6 servings, 1 cup (250 mL) each
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Substitute 4 cups fresh baby spinach leaves for 1 cup of the frozen peas; and stir in 1/4 cup drained oil-packed sun-dried tomatoes along with the shredded cheese.
Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep the cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.
Substitute frozen mixed vegetables for the peas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
whole family loved it .. minus the peas (personally I loved the peas)
I made this with reduced fat/sodium chicken broth, tri-coloured tortellini , about two cups of peas and light Herb & Garlic Philly. I did not use bacon, but did add reduced fat Italiano Blend. It turned out bland yet somehow "rich." Next time I make I shall try adding a bit more broth (as mentioned in other reviews)- can someone also please suggest an appropriate spice? I added dehydrated garlic to the leftovers and will see how it tastes the day after. This was quick and easy, a good foundation that needs a bit of tweaking.
Did not turn out great, very thick and over-powering even though I used less cheese then the recipe called for. Far too rich for me and will not make again. Nice idea, but outcome not at all what expected.