Nutritional Information Calories: 410 Fat: 13.7g Protein: 21.6g Carbohydrates: 49.5g Fiber: 5.1g Cholesterol: 30mg. Sodium: 656mg. Calcium: 419 mg. Fusilli Pasta With Creamy Bacon & Fresh Garden Pea Sauce Ingredients Cooking spray of your choice (aisle # 11) 1/4 cup, about 1 ounce chopped un-cooked bacon (meat department) 1 teaspoon regular, not extra virgin olive oil (aisle # 11) 1 cup diced yellow onion (produce department) 1 garlic clove, minced (produce department) 2 tablespoons all-purpose white flour (aisle # 11) 2 cups 1% low-fat milk (dairy department) 1/4 cup, 2 ounces "1/3 Less Fat" Phillie cream cheese (dairy department) 2 ½ cups frozen green peas, thawed (frozen food) 1 1/4 cups, 5 ounces grated fresh Parmesan cheese, divided (food court cheese case) 1/3 cup chopped fresh basil (produce department) 1/4 teaspoon salt (aisle # 11) 1/4 teaspoon black pepper (spice rack end of aisle # 11) 5 cups hot cooked Scalfani Fusilli pasta, about 4 cups uncooked (aisle # 7) Directions   1. Cook pasta according to package instruction, set aside and keep warm. 2. Heat a nonstick skillet coated with with cooking spray over medium heat. Add bacon and cook 1 minute or until well browned. Place bacon in a large bowl. 3. Heat oil in pan, add onion and garlic and saute for 7 minutes. Add onion mixture to bacon. 4. Place flour in pan and gradually add milk; stir with a whisk until blended. Cook over medium heat until thick, about 5 minutes, stirring constantly. Add cream cheese and stir until cheese melts. 5. Stir in peas, 1 cup Parmesan cheese, basil, salt and pepper. 6. Add cheese sauce and pasta to bacon mixture and toss well. Sprinkle with 1/4 Parmesan cheese and serve. Servings Serves 6 Time To Cook Total Cooking time: 30 minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.