Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 tablespoon | Cornstarch |
| ¼ teaspoon | Salt |
| 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]