4 servings (serving size: 1 1/2 cups)
1 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, crushed
1 (3 1/2-ounce) package shiitake mushrooms, sliced
1 cup sliced button mushrooms
3/4 cup dry white wine
1/2 cup diced smoked ham (about 3 ounces)
3 tablespoons all-purpose flour
3/4 cup 2% reduced-fat milk
4 cups hot cooked farfalle pasta (about 3 cups uncooked bow tie pasta) or penne or fusilli
1/2 cup frozen green peas, thawed
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook 10 minutes, stirring frequently. Stir in mushrooms; cook 5 minutes. Stir in wine and ham. Bring to a boil; cook 4 minutes. Place flour in a bowl; gradually add milk, stirring with a whisk until blended. Add to vegetables; cook until thick (about 3 minutes), stirring frequently. Stir in pasta and remaining ingredients.
CALORIES 361(16% from fat); FAT 6.6g (sat 2g,mono 2.9g,poly 1g); PROTEIN 15.3g; CHOLESTEROL 16mg; CALCIUM 93mg; SODIUM 417mg; FIBER 4.4g; IRON 4.1mg; CARBOHYDRATE 59.7g
Cooking Light, AUGUST 2000
