LOW-FAT CREAMY PEAS, PASTA AND PROSCIUTTO

Some of you may eat this as a main dish, but I like it as a side dish.  Either way, this is an easy and delicious recipe that brings comfort to my soul on a cold wintry night.  The bonus, of course, is that it tastes richer than it actually is.  You can use any pasta that suits you and the mushrooms are optional, though I think they add something wonderful to the dish.  Originally from Taste of Home, the recipe has been tweaked by me to be lower in fat and to include mushrooms.  Hubby loved this, as did I.

Low-Fat Creamy Peas, Pasta and Prosciutto Inspired by Taste of Home Rating:  9 out of 10 Click for PRINTABLE PAGE

(Recipe serves 2-3 as a main dish, 4-6 as a side dish) INGREDIENTS:  8 oz. medium shell pasta, or other pasta of choice 1 cup frozen peas 1 Tbsp. Smart Balance buttery spread, or margarine or butter 3 large mushrooms, chopped 1 garlic clove, grated 3/4 cup Smart Balance nonfat milk, or other milk of choice 4 oz. Neufchatel cheese 2 oz. Prosciutto, cut in thin strips (may substitute ham) 1/4 cup grated Parmesan cheese white pepper (may substitute black pepper) In 3-quart heavy pot, cook pasta according to package directions, adding peas during the last two minutes of cooking.  In the meantime, in a large heavy skillet or saute pan, melt Smart Balance over medium-high heat.  Add mushrooms; cook 5 minutes, or till mushrooms are cooked through.  Reduce heat to medium.  Add garlic; cook 1 minute.  Add milk and Neufchatel, whisking till Neufchatel is incorporated.  Stir in Prosciutto and Parmesan and remove pan from heat.  Drain pasta and peas, reserving 1 cup pasta water.  Add drained pasta and peas to pan sauce with enough pasta water to create a creamy sauce.  (Add a little at a time till you get the consistency you want.)  Sprinkle with white pepper and serve.  (P. S., Leftovers reheat beautifully and make a great lunch or next night’s side dish.)