| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Main dishes, Pasta, Pork & ham | 6 | Servings | |
INGREDIENTS
| 1 | Beef bouillon cubes | |
| 2 | c | Hot water |
| 1 | Onion — chopped | |
| 1 | c | Skim milk |
| 3 | tb | Corn oil |
| 2 | tb | Vodka |
| 1/4 | c | Triple Sec — or Cointreau |
| 2 | sl | Ham — chopped |
| 3 | oz | Gorgonzola cheese — |
| Crumbled | ||
| 8 | oz | Frozen chopped spinach |
| 3 | oz | Lowfat ricotta cheese |
| 1 | lb | Rotelle pasta |
| Fresh ground black pepper | ||
| Grated cheese |
INSTRUCTIONS
In a saucepan, dissolve the beef bouillon cube in the hot water. Add the rest of the ingredients and boil, while stirring, until the onions are cooked through. Boil the rotelle according to the package directions and drain thoroughly. Combine the pasta and the sauce and add ground pepper to taste. Serve with grated cheese on the side. Recipe By : Best Recipes of Berkshire Chefs From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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