Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  peeled carrots -- sliced
                        and cooked until soft
  12      fluid ounces  evaporated skim milk
  1                cup  no sodium chicken stock 
     1/4      teaspoon  white pepper
     1/8      teaspoon  salt
  1           teaspoon  northwest italy ethmix
  12            ounces  dry penne pasta
  2        tablespoons  freshly squeezed lemon juice
  7             ounces  low-fat turkey italian sausage links
                        -- cut into 2 x 1/4
                        -- inch (5 x .64 cm)
                        -- strips
  1              bunch  green onions -- trimmed and cut
                        -- into 2 inch (5 cm)
                        -- lengths, green and
                        -- white parts
                        -- separated
  8             ounces  sugar snap or chinese peapods -- stems and
                        -- strings removed
  1                cup  de-alcoholized chardonnay wine
                        garnish
  1         tablespoon  grated parmesan cheese
  1                     roma or viva italia tomato -- cut into thin
                        -- strips

Preparation:

FOR THE SAUCE: 1. Put the carrots in a blender with 1/2 of the evaporated milk and whiz, starting slowly and increasing the speed until the sauce is very smooth. Add the rest of the milk as you need it to keep the contents of the blender moving. When it is silky smooth, add the chicken stock, the pepper, salt, and spice mix and whiz until it's well mixed. 2. Start the pasta in a large kettle of boiling water. Cook for 11 to 12 minutes, drain, and keep warm. 3. Heat a saut‚ pan over medium high heat, pour in the lemon juice, and boil to reduce the amount of liquid by about half. When it is just bubbling over the bottom of the pan, drop the meat in to brown. Leave it to brown for 1 minute, then add the white parts of the onions. Don't stir until the lemon juice has disappeared, then add the peapods. 4. Deglaze the pan with the wine and continue cooking until the peapods are heated through and crisp- tender, about 3 or 4 minutes. 5. Pour the carrot sauce over the meat and vegetables and gently stir it in. Now add the drained pasta and stir again to mix. Cover and allow the dish to heat through for 3 to 5 minutes. When it's hot, toss in the green parts of the onions and mix through to give freshness to the dish. TO SERVE 4 PEOPLE: Divide the pasta among 4 hot plates, dust with the Parmesan cheese, sprinkle with tomato strips and

Nutritional Information:

161 Calories (kcal); 5g Total Fat; (29% calories from fat); 17g Protein; 11g Carbohydrate; 46mg Cholesterol; 498mg Sodium