Bowties with Bacon, Carrots and Peas

Summer is not yet officially over, but school has begun in many places, including for the school going ones at my house (5 of us!). So it's a great time to try some new family friendly dinners that are quick and easy to prepare and hearty enough to fill up the hungry tummies of the soccer players/dancers/runners around the table. (Or desk sitters, in my case. Ha!)

I love this recipe because it is light enough to be a great summer dish but it is filling enough to satisfy the aforementioned appetites. And it's a great way to get the veggies in! And, it's beautiful with the green and orange. Make it today! I know it will become a regular on our table.

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Bowties with Bacon, Carrots and Peas

12 ounces uncooked bow tie pasta
1/2 pound center-cut bacon slices, chopped
1/2 cup chopped onion
2 medium carrots, peeled and diced
1 cup chicken stock
1 12 oz. bag frozen green peas
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. black pepper
4 ounces low fat cream cheese
1/3 cup shredded Parmesan cheese

Cook pasta until al dente; drain pasta, reserving 1/2 cup cooking liquid; set aside.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add bacon; cook 4-6 minutes, stirring frequently. Remove bacon with a slotted spoon.

Remove all but 1 Tbps. of bacon drippings from pan. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes. Remove pan from heat; stir in bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Stir in reserved cooking liquid if necessary. Top with cheese and serve immediately.

Recipe Source: Adapted from Cooking Light