Fettuccine With Creamy Ham Sauce

• 6 ounces fettuccine, uncooked
• 2 cups broccoli florets or 2 cups cauliflower florets
• 1 cup fresh mushrooms, sliced
• 1 cup evaporated skim milk
• 2 teaspoons cornstarch
• 1/2 teaspoon dry mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup swiss cheese, shredded
• 1 cup 97% fat-free cooked ham

1. Cook fettuccine according to package directions, omitting oil or salt. Drain.
2. Meanwhile, in a medium covered saucepan cook broccoli or cauliflower and mushrooms ina small amount of boiling water for 7 to 8 minutes or until vegetables are tender. Drain.
3. In the same saucepan stir together evaporated skim milk, cornstarch, dry mustard, salt and pepper.
4. Cook and stir over medium heat until thickened and bubbly.
5. Add cheese; heat and stir until melted.
6. Stir in ham and cooked vegetables; heat through.
7. Pour over hot pasta.

broccoli florets, fresh mushrooms, milk, cornstarch, dry mustard, salt, pepper, swiss cheese, ham

Taken from www.food.com/recipe/fettuccine-with-creamy-ham-sauce-202324 (may not work)