Straw And Hay Pasta
|Butter margarine||2 Tablespoon|
|Yellow onion||1 Small|
|Mushrooms||8 Ounce, sliced|
|Low fat milk||2 3⁄4 Cup (44 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Black pepper||1⁄4 Teaspoon|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
1. In a 12-inch nonstick skillet, melt the butter over moderate heat. Stir in the onion and saute for 2 minutes. Add the mushrooms and saute, stirring occasionally, 5 minutes longer or until the mushrooms are soft.
2. Meanwhile, bring a stockpot of unsalted water to a boil, add both the egg and spinach fettuccine and cook according to package directions or just until tender but still firm to the bite. Drain.
3. While the pasta is cooking, whisk together the milk and cornstarch, in a medium-size bowl, then add to the skillet with the peas, prosciutto, and pepper. Raise the heat to high and bring to a boil. Lower the heat and simmer, stirring, for 2 minutes or until thickened.
4. Fold in both of the fettuccine and the cheese and heat 1 minute more or until heated through. Serve with Love Knots.