Easy Pea-sy Pasta
This particular pasta is one that my mother used to make for us as children. It’s richer and creamier than your typical tomato pasta sauce thanks to a big blob of cream cheese. My daughter is not too enamored by plain pasta sauce but add some cream cheese and she loves it. I often add some very small pieces of vegetables to this dish just for a little freshness. On this particular occasion I added some green peas that I had picked and frozen a few weeks ago but you could add corn, peas, diced carrots even green beans.
1 box pasta (I like shells or corkscrews but use whatever you prefer)
1 cup peas or veggies chopped small
1 large can tomato sauce or strained tomato (28 ounces; can also be blended chopped tomatoes)
2-3 tablespoons cream cheese
1 teaspoon dried oregano
1 1/2 teaspoon salt (adjust to taste)
1/4 teaspoon freshly ground pepper (if your child is sensitive to pepper omit)
1. In a smallish sauce pan heat the tomato on medium heat.
2. Fill a larger pot with water and place on med/high heat and bring to a boil.
3. Add the oregano, salt and pepper to the tomato sauce.
4. Once the large pot of water is boiling add some salt and then the pasta and stir. Bring pasta water back to the boil.
5. When the pasta water is boiling again add your veggies. Cook the pasta according to the directions on the package.
6. While the pasta is cooking, add the cream cheese to the sauce and reduce the heat to med/low.
7. When pasta is cooked drain out the water and sprinkle with a little olive oil to prevent clumping.
8. Pour the sauce on individual servings or combine the sauce and pasta immediately before serving. If you like you can add some grated cheese on the top of each serving.
Next time you have to whip up a quick meal try out this pasta. Both children and adults can enjoy it...especially with a lovely green salad.
Tip: Instead of buying plain pasta, we suggest using whole grain pasta because it has a higher nutritional content and much more flavor.