|3 ounces||Linguine or fettuccine|
|3 ounces||Green linguine or fettuccine|
|1 cup||Fresh mushrooms sliced|
|½ cup||Frozen peas|
|¼ cup||Green onion sliced|
|1 cup||Skim milk|
|⅛ teaspoon||Ground nutmeg|
|⅛ teaspoon||Black pepper|
|¼ cup||Parmesan cheese grated|
|¼ cup||Cooked ham finely chopped (2 oz)|
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]
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