Penne with Creamy Carrots and Scallions

From: anne in apex

On Oct 28, 2005

I made this by the recipe with a couple of minor changes. I used cheese filled tortellini, as I had no penne on hand. I added a shake of red pepper flakes to the chicken broth/carrot pot, and I added the peas about 7 minutes into the simmer, so they wouldn't cook too much. I found the sauce to be almost the right consistency, just had to simmer it for a couple of minutes to thicken. This is a nice warm, meatless meal for a busy night.

From: chchchchewie

On Sep 2, 2005

Overall a good dish. I used Fat free cream cheese and it came out good. I imagine using reducedfat/full fat cream cheese would make the dish very rich. I also simmered with cover off, made the sauce just right, not too thin, but not thick. I would also recommend definitely finding another vegetable other than peas for this concoction. After a while, the peas gave the dish too much of a "mush" to it, and I only used a 10oz frozen package, glad I didn't use 16oz! Next time around I'd go with a more firm vegetable, or just use spinach instead, cause I personally just can't get enough of spinach!

From: sunny_day

On Nov 16, 2002

We enjoyed this dish for dinner today and found that it was simple to prepare, it didn't take long to cook and it had a nice taste. The only issue I had was that the sauce was rather soupy. Next time I will let the sauce simmer without the lid to allow some of the water evaporate and see what happens. Thank-you for posting this recipe!

From: haskinsfam

On Jul 21, 2007

I really liked this dish! It was really easy to make. Next time i will add crushed red pepper and maybe some gorgozola sprinkled on the top.