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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Rotini and Cheese

This hearty one-dish meal combines smoky bacon with tangy cheddar for a family-friendly midweek meal that comes together in a flash.

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: about 1 1/2 cups)
  • Cost Per Serving:$1.01

Ingredients

  • 2 bacon slices
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 cup 1% low-fat milk
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups hot cooked rotini (about 8 ounces uncooked pasta)
  • 3/4 cup frozen green peas, thawed

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Stir in mustard. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese, salt, and pepper, stirring with a whisk until smooth.

2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

Nutritional Information

Amount per serving
  • Calories: 470
  • Fat: 19.9g
  • Saturated fat: 9.1g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.4g
  • Carbohydrate: 54.8g
  • Fiber: 3.7g
  • Cholesterol: 40mg
  • Iron: 2.7mg
  • Sodium: 667mg
  • Calcium: 258mg
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Rotini and Cheese recipe

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