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Pasta Primavera
Nutritional Information
Nutritional analysis per serving.
Calories385           Fiber4 g
Fat18 g Cholesterol49 mg
Sat Fat7.5 g Sodium949 mg
Mono Fat7 g Calcium493 mg
Poly Fat1.8 g Magnesium114 mg
Protein27 g Potassium673 mg
Carb32 g Vitamin E2.9 mg*
* total alpha-tocopherol equivalents
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Pasta Primavera created by: Almond Board of California

servings  4
ingredients
4 oz. dry spinach fettuccine (about 2 cups)
1 1/2 cups lowfat milk
1 tbs. cornstarch
1 tsp. Dijon-style mustard
1 cup grated Jarlsberg cheese
2 tbs. thinly sliced green onions
1/4 tsp. black pepper  
1 cup smoked ham strips
1/2 cup red pepper strips
1 cup each broccoli and cauliflower florets
1/3 cup blanched slivered almonds, toasted

preparation Cook pasta in boiling water according to package directions. Drain and keep warm. Meanwhile, whisk together milk, cornstarch and mustard in large saucepan until cornstarch is thoroughly dissolved. Bring mixture to a boil. Watch carefully as milk will boil over easily. Whisk until smooth. Whisk in cheese, green onions and pepper, until cheese is melted and sauce is smooth. Stir in ham strips and red pepper strips. Set aside. Blanch broccoli and cauliflower florets. Add toasted almonds, broccoli and cauliflower florets to sauce. Divide pasta between serving bowls. Spoon sauce over pasta and serve.
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