Cheesy Peasy Garlic Pasta

This pasta has a thick, creamy sauce and deep, robust flavors.  Makes 4 servings.

• 8 oz uncooked rigatoni
• 1 cup frozen peas
• 1 Tbsp extra virgin olive oil
• 6 cloves of garlic, thinly sliced
• 2 Tbsp all-purpose flour
• 2 Tbsp reduced fat cream cheese
• 1 cup skim milk
• 4 oz extra sharp cheddar cheese, shredded
• 2 Tbsp fat-free ricotta

1. Cook pasta al dente according to box directions.  In the last three minutes of cooking time, add frozen peas to the boiling water.  Drain peas and pasta and set aside.
2. While pasta is cooking, heat evoo in a large pan over medium-high heat.
3. Add garlic to the oil and saute for 2 minutes; remove from pan and set aside.
4. Add flour and cream cheese to the pan and cook 2 minutes, stirring constantly.
5. Add milk to the roux mixture and cook 3 more minutes, stirring constantly until thickened.  Don’t worry if your mixture still is lumpy at this stage.
6. Reduce heat to low and stir in cheddar cheese and ricotta.  When the sauce has fully mixed and achieved a smooth texture, remove the pan from the heat.
7. Add pasta, peas, and cooked garlic to the sauce in the pan; toss to combine.
8. Season with salt and pepper to taste and serve with a vegetable.