Spicy Italian bacon called pancetta adds extra flavor to this creamy pasta dish.
6 ounces dried bow-tie pasta or gemelli pasta
1 (9 ounce) package frozen cut green beans
1 1/2 cups sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1 tablespoon butter
1/4 cup sliced green onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 ounces finely chopped cooked pancetta*
- In a large saucepan cook pasta according to package directions, adding the frozen green beans (if using), the last 4 to 5 minutes of cooking. Drain pasta and beans in a colander. Set pasta mixture aside. (If using fresh green beans, cook in a covered saucepan in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain.)
- For sauce, in the same large saucepan cook mushrooms in hot butter until tender. In a separate bowl, whisk LACTAID® Reduced Fat 2% Milk , green onion, flour, salt, and pepper. Add milk mixture to saucepan with mushrooms. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pasta, green beans, and pancetta or ham. Heat through.
*To cook pancetta, finely chop pancetta. Cook and stir in a small skillet over medium heat until browned and crisp. Drain on paper towel.
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