Lemon-shrimp pasta
Pasta and macaroni
Italian cuisine
1 teaspoon extra virgin olive oil 2 -3 garlic cloves, minced 8 ounces shrimp, deveined and sliced in half lengthwise ½ cup frozen green pea, thawed ⅓ cup coarsely shredded carrot ½ cup reduced-sodium chicken broth 1 tablespoon processed light cream cheese 2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta) 3 tablespoons grated parmesan cheese ½ teaspoon grated fresh lemon rind ⅛ teaspoon salt fresh ground black pepper fresh chives (optional)
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