Prep 10 mins
Cook 10 mins
To keep the fat low, but the flavor high, evaporated skim milk is used in the sauce. A little swiss cheese boosts the flavor even more. Found in BH&G New Dieter's cookbook.
- 170.09 g fettuccine, uncooked
- 473.18 ml broccoli florets or 473.18 ml cauliflower florets
- 236.59 ml fresh mushrooms, sliced
- 236.59 ml evaporated skim milk
- 9.85 ml cornstarch
- 2.46 ml dry mustard
- 0.59 ml salt
- 0.59 ml pepper
- 177.44 ml swiss cheese, shredded
- 236.59 ml 97% fat-free cooked ham
- Cook fettuccine according to package directions, omitting oil or salt. Drain.
- Meanwhile, in a medium covered saucepan cook broccoli or cauliflower and mushrooms ina small amount of boiling water for 7 to 8 minutes or until vegetables are tender. Drain.
- In the same saucepan stir together evaporated skim milk, cornstarch, dry mustard, salt and pepper.
- Cook and stir over medium heat until thickened and bubbly.
- Add cheese; heat and stir until melted.
- Stir in ham and cooked vegetables; heat through.
- Pour over hot pasta.
This is keeper in my book. It's a true pleasure to have pasta and know that it not only very tasty but well within the "healthy" limits. I chose to use cauliflower as I had it on hand and I used 1 Tbs of parm cheese. The sauce is made in the time it takes for the pasta to cook and is very simple to put together.
Delicious!! This dish was a quick and easy way to use up leftover ham from Easter. The fact that it is lower in fat is a big bonus. I thought that I had fettuccine noodles on hand but I didn't, so I used bowtie pasta instead. My family really liked this dish, and I will definitely be making it again. Thank you for sharing.