Ingredients
- 1 c skim milk
- 1/2 c peas (frozen)
- 1 c mushrooms (fresh sliced)
- 1/4 c ham (cooked)
- 3 oz linguine
- 3 oz green linguine
- 1/4 c green onion
- 1/4 c parmesan cheese
- 1 tb cornstarch
- 1/4 ts salt
- 1/8 ts nutmeg (ground)
- 1/8 ts black pepper
-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]
