3/4 pound whole-wheat angel hair pasta
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
1 large carrots, finely chopped (about 1/2 cup)
5 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons dried basil
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1-1/4 cup frozen peas
1/4 cup fat-free half and half
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Set a large pot of water on the stove to boil, and cook the pasta according to the directions on the box.
In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and basil and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and peas and cook for 2 more minutes. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.