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Hay and Straw (lite)

6 servings

• 8 ounces spinach fettuccine
• 8 ounces whole-wheat fettuccine
• 1 tablespoon butter
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1 cup chopped mushrooms
• 6 ounces lean ham, cut into thin strips
• 1 cup frozen peas, thawed
• 1 cup fat-free half-and-half
• 1-1/2 teaspoons cornstarch
• 1/8 teaspoon pepper
• Pinch nutmeg
• 1/2 cup grated parmesan cheese

In a large pot of boiling water, cook the fettuccine until al dente. Drain.

While the noodles cook, melt the butter in a large, nonstick skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the garlic and mushrooms, and cook for another 3 to 5 minutes, or until the mushrooms do not appear raw. Add the ham and stir to warm, then add the peas.

Combine the fat-free half-and-half and the cornstarch, and stir until the cornstarch has completely dissolved. Add it to the ham mixture and mix well. Bring the mixture to a boil, then add the pepper, nutmeg and parmesan cheese. Remove from the heat and stir in the drained fettuccine.

Per serving: 451 calories, 8 g fat, 24 mg cholesterol, 639 mg sodium, 77 g carbohydrates, 23 g protein, 7 g fiber.

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