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Straw And Hay Pasta

Western.Chefs's picture
Ingredients
  Butter margarine 2 Tablespoon
  Yellow onion 1 Small
  Mushrooms 8 Ounce, sliced
  Fettuccine 8 Ounce
  Spinach 8 Ounce
  Low fat milk 2 3⁄4 Cup (44 tbs)
  Cornstarch 1 Tablespoon
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Prosciutto 4 Ounce
  Black pepper 1⁄4 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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