4 cups farfalle pasta hot cooked uncooked ( 3 cups bow tie pasta)
4 cups farfalle pasta hot cooked uncooked ( 3 cups bow tie pasta)
3 ounces ham smoked diced
0.8 cup wine dry white
3 tablespoons flour all-purpose
0.3 cup basil fresh chopped
0.3 cup basil fresh chopped
2 garlic clove crushed
0.8 cup milk 2% reduced-fat
1.5 teaspoons olive oil
1 cup onion chopped
0.5 cup peas green frozen thawed
0.5 cup bell pepper red chopped
0.3 teaspoon salt
3.5 ounce mushroom caps sliced
Equipment
bowl
frying pan
whisk
Directions
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and garlic; cook 10 minutes, stirring frequently. Stir in mushrooms; cook 5 minutes. Stir in wine and ham. Bring to a boil; cook 4 minutes.
Place flour in a bowl; gradually add milk, stirring with a whisk until blended.
Add to vegetables; cook until thick (about 3 minutes), stirring frequently. Stir in pasta and remaining ingredients.