| 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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