Recipe: White Ties and Tails (bow tie pasta with 3-cheese sauce and prosciutto)

WHITE TIES AND TAILS

8 oz. uncooked bow ties, radiatore or other medium pasta shape
1 cup half-and-half
1/2 cup crumbled blue cheese
1/2 cup grated low-fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low-sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tbsp. chopped fresh basil (or 2 tsp. dried basil)

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.

Makes 4 entree servings or 6 appetizer servings
From: Cheryl/MT - 12-22-97