Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a large sauce pan. add the cream and the pepper. bring to a simmer. add the tomato sauce and the precooked vegetables. stir in the cooked pasta. remember to cook it al dente still slightly firm to the bite. whip the egg yolks with a fork and mix them into the cream. whisk the mixture into the cream sauce and pasta. this will serve as a thickner. make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.

Target recipe: in 12-inch skillet, heat oil over medium-high heat. add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center. stir in water and frozen pasta-vegetable mixture. cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot. turn off heat. stir in cheese. let stand 2 to 3 minutes or until cheese is melted. sprinkle with basil. serve with additional shredded parmesan cheese if desired. high altitude (3500-6500 ft): after stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. cover and cook 5 to 7 minutes.