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    PASTA WITH CHEESE & MUSHROOM SAUCE


    List of Ingredients


    • 1 PINT FAT FREE HALF AND HALF
    • 1/2 CUP FAT FREE MILK
    • 3 TABLESPOONS FLOUR
    • PINCH GROUND RED PEPPER
    • PINCH GROUND NUTMEG, OPTIONAL
    • 2 PACKAGES, 10 OUNCES EACH SLICED WHITE MUSHROOMS
    • 3/4 TEASPOONS SALT
    • 1/4 TEASPOON BLACK PEPPER
    • 1/4 TEASPOON DRY WHITE WINE
    • 1 POUND PASTA,RIGATONI, ELBOW, ETC YOUR CHOICE
    • 6 OUNCES SHREDDED LIGHT JARLSBERG CHEESE, 1 1/2 CUPS
    • 2 TABLESLPOONS GRATED PARMESAN
    • 1 SCALLION, CHOPPED


    Instructions


    1. BRING A LARGE POT OF LIGHTLY SALTED WATER TO BOILING. ADD PASTA TO BOILING WATER, COOK UNTIL AL DENTE, TENDER BUT STILL FIRM. DRAIN, TRANSFER TO BOWL.
    2. WHISK TOGETHER HALF AND HALF, MILK, FLOUR, NUTMEG IF USING AND RED PEPPER IN A MEDIUM SIZE BOWL.
    3. COOK MUSHROOMS WITH SALT AND PEPPER IN A SAUCEPAN OVER HIGH HEAT, 15 MINUTES, UNTIL MOISTURE FROM MUSHROOMS HAS EVAPORATED. ADD WINE, COOK STIRRING 2 MINUTES.
    4. ADD HALF AND HALF MIXTURE TO MUSHROOMS IN SAUCEPAN, COOK UNTIL MIXTURE STARTS TO THICKEN AND BUBBLES, 5 TO 8 MINUTES. WHISK IN CHEESE UNTIL FAIRLY SMOOTH.
    5. POUR OVER PASTA, STIR WELL TO COAT. TOP WITH SCALLIONS.
    6. 6 SERVINGS, $1.32 PER EACH SERVING
      SOURCE: FAMILLY CIRCLE, 10/3/00


      441 CALORIES
      8 GM FAT
      5 GM SATURATED
      23 GM PROTEIN
      66 GM CARBOHYDRATE
      4 GM FIBER
      459 MG SODIUM
      22 MG CHOLESTEROL
 

 

 

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