Ingredients for Angel Hair Pasta With Fresh Spinach Peas Feta
- Angel Hair Pasta
- Goat Cheese
- 1/4 cup skim milk
- Fresh Basil
- 1 cup chicken broth
- 5 ounces fresh spinach
- Frozen Peas
- Fresh Mushrooms
- Fresh Chives
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How to Make Angel Hair Pasta With Fresh Spinach Peas Feta
- Cook angel hair pasta according to package directions. Drain thoroughly and set aside.
- While pasta cooks, whisk together feta cheese, skim milk, and basil in a small bowl until smooth.
- Heat chicken broth in a medium saucepan over medium heat. Bring to a simmer.
- Add sliced mushrooms to the simmering broth and cook for 2 minutes, or until softened.
- Stir in frozen peas and the feta cheese mixture. Cook for 1-2 minutes, or until the cheese is melted and sauce slightly thickens.
- Add the cooked pasta to the sauce and toss gently to coat.
- Wash spinach and/or arugula thoroughly in several changes of cold water. Drain well using a salad spinner or by gently pressing out excess water.
- Roughly chop spinach and/or arugula. (Stack leaves and slice crosswise for thin strips if preferred)
- Gently fold the spinach and/or arugula into the pasta mixture.
- Season with salt and pepper to taste.
- Divide the pasta among serving bowls. Sprinkle with chopped chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
16g
Fat
1g
Carbs
20g
