Streamlined ham and brie pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rotelle Pasta |
| 9 | ounces | Frozen French-Cut Green |
| Beans | ||
| ½ | pounds | Turkey Ham, thinly sliced |
| 2 | tablespoons | Corn Oil Margarine |
| ¼ | cup | Unbleached Flour |
| 2 | cups | Nonfat Milk |
| ¼ | cup | Dry White Wine |
| 4 | ounces | Brie Cheese, rind removed, |
| Cut into chunks. | ||
| 2 | ounces | Reduced-Fat Monterey Jack |
| Cheese, shredded | ||
Directions
Cook pasta according to package directions, adding green beans during last 2 minutes of cooking. Cut turkey ham into thin strips and set aside.
Meanwhile, in medium saucepan, melt margarine. Stir in flour and cook 2 minutes, stirring constantly. Gradually add milk; bring to a boil, whisking until smooth. Add wine to sauce; boil 1 minute, whisking constantly until sauce thickens. Reduce heat to low and gradually add cheeses, whisking after each addition until melted. Keep sauce warm, stirring occasionally.
Drain pasta and beans and place in large serving bowl. Add turkey ham and toss, then add cheese sauce and continue tossing until well-coated.
Source: San Francisco Examiner Typed by Katherine Smith Submitted By JOELL ABBOTT On 05-29-95