Creamy Linguine with Asiago Cheese and Ham
Ingredients
- 240mL milk, skim
- 115g cottage cheese, lowfat
- 8g cornstarch, rounded
- 60g freshly grated Asiago cheese
- 1g black pepper, freshly ground
- 1g nutmeg
- 230g linguine, uncooked
- Vegetable oil spray
- 2 cloves garlic, minced
- 115g ham, extra lean, diced or smoked pork loin
- 75g peas, frozen
Directions
- Combine milk, cottage cheese and cornstarch in food processor and process until smooth.
- Transfer milk mixture to a sauce pan. Cook over medium heat until sauce thickens, stirring constantly. Add Asiago cheese, pepper, and nutmeg, stir until cheese melts. Set aside.
- Cook linguine in a large pot of rapidly boiling water until done.
- While pasta is cooking, coat a large nonstick skillet with vegetable oil spray. Over medium heat, add garlic and ham; sauté 2 minutes. Stir in peas and sauté 2 more minutes. Stir in milk mixture and cook until heated.
- Pour mixture over cooked, drained pasta in a large bowl and toss. Serve immediately.
Nutrition Facts
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