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CATEGORY CUISINE TAG YIELD
Dairy Pasta, Ethnic 6 Servings

INGREDIENTS

3 oz Linguine or fettuccine
3 oz Green linguine or fettuccine
1 c Fresh mushrooms sliced
1/2 c Frozen peas
1/4 c Green onion sliced
1 c Skim milk
1 tb Cornstarch
1/4 ts Salt
1/8 ts Ground nutmeg
1/8 ts Black pepper
1/4 c Parmesan cheese grated
1/4 c Cooked ham finely chopped (2 oz)

INSTRUCTIONS

In a large kettle bring 2 quarts water to a rolling boil. Add pastas.
Cook, uncovered, for 8 minutes. Add mushrooms, peas, and green onion. Cook
for 4 to 5 minutes more until pasta is al dente and the vegetables are just
tender.  Drain well.
Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch,
salt, nutmeg, and pepper.  Cook and stir until thickened and bubbly. Cook
and stir an additional 2 minutes. Add Parmesan cheese and ham. Combine
pasta mixture and cheese sauce.  Toss to coat.
Makes 6 side-dish servings.
[LOW CALORIE RECIPES; Summer 1988]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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