Ingredients

• 2 tablespoon(s) cornstarch
• 2 1/4 cup(s) low-fat (1-percent) milk
• 1 clove(s) garlic, lightly crushed
• 12 ounce(s) cavatappi, or corkscrew pasta
• Salt
• Pepper
• 12 ounce(s) reduced-fat (2-percent) American cheese, chopped
• 1 ounce(s) (about 1/4 cup) Parmesan cheese, grated
• 10 ounce(s) frozen chopped spinach, thawed and squeezed dry
• 10 ounce(s) frozen peas, thawed

Directions

1. Directions

2. Heat covered 5-quart saucepot of water to boiling on high.

3. Meanwhile, in 4-quart saucepot, whisk cornstarch and 1/4 cup milk until smooth; add garlic and slowly whisk in remaining milk. Heat to boiling on medium-high, whisking constantly. Boil 2 minutes or until thickened, whisking constantly. Reduce heat to medium-low.

4. Add pasta and 1 teaspoon salt to boiling water. Cook 2 minutes less than minimum time that label directs. Drain well.

5. While pasta cooks, remove and discard garlic from milk mixture; add cheeses in two batches, stirring until smooth after each batch. Stir in spinach, peas, cooked pasta, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 2 minutes or until pasta is al dente, stirring.

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