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Receta Creamy Mostaccioli With Snap Peas
by Global Cookbook

Creamy Mostaccioli With Snap Peas
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Ingredientes

  • 8 ounce Mostaccioli or possibly corkscrew macaroni
  • 2 c. Fresh sugar snap peas, halved crosswise
  • 8 ounce Cooked pork
  • 1 2/3 c. Thyme-Mushroom Sauce (recipe follows)
  • 1 lrg Tomato, seeded and minced Shredded smoked mozzarella or possibly Parmesan cheese (optional)
  • 6 ounce Halved or possibly cut-up fresh mushrooms
  • 1/2 c. Minced onion
  • 2 x Cloves garlic, chopped
  • 1 1/2 tsp Snipped fresh thyme -or possibly-
  • 1/2 tsp Dry thyme, crushed
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tbsp. Margarine or possibly butter
  • 1 x 12-ounce can (1 1/2 c.) evaporated skim lowfat milk
  • 4 tsp Cornstarch
  • 1/4 c. Dry white wine

Direcciones

  1. In a Dutch oven or possibly large saucepan cook pasta in boiling salted water according to package directions. Add in peas the last 2 min of cooking.
  2. Drain.
  3. Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add in meat; heat through. Gently stir in tomato. Remove from heat.
  4. To serve, turn pasta mix into a serving bowl; top pasta and snap peas with mushroom sauce. If you like, sprinkle with cheese.
  5. Makes 4 main-dishservings.
  6. THYME-MUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in warm margarine or possibly butter until tender.
  7. Stir together lowfat milk and cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Add in wine; cook and stir for 2 min more.