The hardest thing about trying to eat healthier and consume less calories is that I can’t enjoy pasta as much as I’d like. As I page through some of my favorite food magazines and websites every pasta recipe just seems to pop out and draw me in to the point of drooling. But thank goodness for lighter meals like my Spring Pea and Parmesan Macaroni featuring delicious spring peas that add a sweet crisp to every bite.

Spring Pea and Parmesan Macaroni

And speaking of things that are better for you, I used delicious macaroni from Creamette which is now Non-GMO. 47 of Creamette’s pasta products — from ziti to spaghetti to rigatoni — are now Non-GMO Project Verified, the most trusted sign that a product is produced through best practices for GMO avoidance. The verification is yet another way Creamette is demonstrating its commitment to responding to new, consumer-driven food trends and leading the way in the pasta category. Hello high quality, good for you pasta!

I love that this dish is like a fancy mac and cheese with a hearty serving of vegetables and flavorful herbs. It comes together quickly and your family will love you for it! If you’re interested, I would also suggest adding some grilled or sauteed chicken to the mix.

Spring Pea and Parmesan Macaroni
Author: April | Food n’ Focus
Serves: 6
Ingredients
  • 1 16-ounce package large Creamette elbow pasta
  • 1¼ cups heavy whipping cream
  • 1 16-ounce package frozen petite peas (do not thaw)
  • 2¼ cups freshly grated Parmesan cheese plus additional for serving
  • ¼ cup chopped fresh mint
  • ½ cup chopped fresh Italian parsley, divided
Instructions
  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup pasta cooking liquid. Return pasta to pot.
  2. Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes.
  3. Add 2¼ cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and ¼ cup parsley.
  4. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley and serve immediately.
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Spring Pea and Parmesan MacaroniThis is a sponsored post from New World Pasta Company and Creamette. All opinions expressed are my own.