Fettuccine With Creamy Ham Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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To keep the fat low, but the flavor high, evaporated skim milk is used in the sauce. A little swiss cheese boosts the flavor even more. Found in BH&G New Dieter's cookbook. Ingredients:
6 ounces fettuccine, uncooked |
2 cups broccoli florets or 2 cups cauliflower florets |
1 cup fresh mushrooms, sliced |
1 cup evaporated skim milk |
2 teaspoons cornstarch |
1/2 teaspoon dry mustard |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup swiss cheese, shredded |
1 cup 97% fat-free cooked ham |
Directions:
1. Cook fettuccine according to package directions, omitting oil or salt. Drain.
2. Meanwhile, in a medium covered saucepan cook broccoli or cauliflower and mushrooms ina small amount of boiling water for 7 to 8 minutes or until vegetables are tender. Drain.
3. In the same saucepan stir together evaporated skim milk, cornstarch, dry mustard, salt and pepper.
4. Cook and stir over medium heat until thickened and bubbly.
5. Add cheese; heat and stir until melted.
6. Stir in ham and cooked vegetables; heat through.
7. Pour over hot pasta.
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