Straw And Hay Pasta
|Skim milk||1 Cup (16 tbs)|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs), divided|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Diced lean cooked ham||4 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Frozen english peas||1⁄2 Cup (8 tbs)|
|Fettuccine||4 Ounce (Uncooked)|
|Spinach fettuccine||4 Ounce (Uncooked)|
Combine milk, cottage cheese, and cornstarch in container of a food processor or electric blender.
Top with cover, and process until smooth.
Transfer milk mixture to a medium non- stick skillet.
Place over medium heat; add 1/4 cup Parmesan cheese, salt, pepper, and nutmeg, stirring until cheese melts.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add ham and garlic; saute 2 minutes.
Stir in peas, and saute 2 minutes.
Remove from heat, and stir in reserved milk mixture.
Cook fettuccine and spinach fettuccine according to package directions, omitting salt and fat; drain.
Place in a large bowl; pour ham mixture over pasta, tossing gently until well combined.
Sprinkle with remaining 1/4 cup Parmesan cheese.