| 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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