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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more! Ingredients:
1 cup milk |
1/2 cup 4% cottage cheese |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1/2 cup shredded parmesan cheese, divided |
8 ounces uncooked fettuccine |
1/2 cup cubed fully cooked ham (4 ounces) |
1 garlic clove, minced |
1/2 cup frozen peas, thawed |
Directions:
1. In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted.
2. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce.
3. Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
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