Recipe Archives->Pasta->White Tie Tails

White Tie and Tails

8 ounces bow tie pasta
1 cup half and half cream
1/2 cup Bleu cheese, crumbled
1/2 cup low-fat Swiss cheese, grated
1/2 cup Romano cheese, grated
1/4 cup low sodium Parmesan cheese, grated
1/3 cup prosciutto, cut into 1/4 inch strips
2 Tbsp fresh basil, chopped

Cook pasta according to package directions. While pasta is cooking,
heat half-and-half in 2-quart saucepan over medium heat; do not
boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and
stir until cheeses are blended and sauce is smooth; remove from
heat. When pasta is done, drain well. Pour sauce over cooked pasta;
toss. Sprinkle with Parmesan cheese, prosciutto and basil.  Serve
immediately.

Printable version: white-tie-tails.txt.