Lighter Straw and Hay

Go light and lean with a classic. What you purchase makes all the difference. MORE+ LESS-

By Pillsbury Kitchens

September 23, 2008

(9-oz.) pkg. refrigerated fettuccine

(9-oz.) pkg. refrigerated spinach fettuccine

1 1/2

cups frozen baby sweet peas, thawed

tablespoons margarine or butter

(8-oz.) pkg. fresh mushrooms, sliced

oz. thinly sliced lean ham, cut into 1/2-inch strips

cups skim milk

tablespoons all-purpose flour

1/3

cup light cream cheese (from 8-oz. tub)

1/8

teaspoon nutmeg

3/4

cup grated Parmesan cheese

Hide Images

1

In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on packages, adding peas during last 1 to 2 minutes of cooking time. Drain. Return to saucepan or place in large serving bowl; cover to keep warm.
2

Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add mushrooms; cook and stir 2 to 4 minutes or until tender. Add ham; cook and stir 1 minute.
3

In small bowl, combine 1/2 cup of the milk and the flour; blend until smooth. Gradually stir in remaining milk. Pour into skillet; cook over medium heat until mixture is bubbly and slightly thickened, stirring constantly. Reduce heat to low; stir in cream cheese and nutmeg. Cook until cream cheese melts, stirring occasionally.
4

Pour sauce mixture over cooked fettuccine. Sprinkle with Parmesan cheese; toss gently to coat.