| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
4 |
servings |
INGREDIENTS
| 2 |
c |
Uncooked cartwheel or shell |
|
|
Macaroni; (about 4 ounces) |
| 4 |
oz |
Mushrooms; sliced |
| 10 |
|
Stalks asparagus or |
| 1 |
md |
Zucchini; cut into bite-size |
| 1 |
|
Piece; or |
| 1 |
c |
Frozen green peas; thawed |
| 2 |
tb |
Margarine or butter |
| 1/2 |
c |
Bottled creamy Italian |
|
|
Salad dressing |
| 2 |
tb |
Milk |
| 8 |
|
Cherry tomatoes; cut into halves |
| 1 |
pk |
Smoked sliced; (2.5 ounces) |
|
|
Ham; cut up |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Cook macaroni as directed on package; drain. Cook and stir mushrooms
and asparagus in margarine in 2-quart saucepan over medium heat until
tender. Stir salad dressing and milk into mushroom mixture. Heat to
boiling, stirring frequently; reduce heat. Stir in tomatoes and ham;
heat until hot. Toss hot macaroni with sauce; sprinkle with cheese. 4
SERVINGS.
Recipe by: Betty Crocker's Smartcook
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