Penne Rigate With Prosciutto, Peas, and Cherry Tomatoes in Cream

• 150 g penne rigate
• 2 ounces prosciutto, cut into small squares
• 1 12 cups green peas
• 1 onion, chopped
• 1 12 cups cherry tomatoes, cut into halves
• 1 garlic clove, crushed
• 1 cup low-fat milk
• 4 tablespoons parmesan cheese, grated
• 1 tablespoon margarine
• 2 tablespoons olive oil
• 1 tablespoon oregano
• 1 tablespoon flour
• salt, to taste

1. Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking.
2. Cover it and put it aside.
3. In a large pan heat the oil over medium heat.
4. When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown.
5. Add the prosciutto, peas and tomatoes.
6. Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes.
7. Remove the contents of the pan to a large bowl.
8. Return the empty pan to the heat.
9. Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan.
10. Then, still over the heat, using a wire wisk, mix the ingredients uniformly.
11. Remove from heat, and immediately pour the sauce and the vegetables over the pasta.
12. Mix well then serve.

penne rigate, squares, green peas, onion, cherry tomatoes, garlic, lowfat milk, parmesan cheese, margarine, olive oil, oregano, flour, salt

Taken from www.food.com/recipe/penne-rigate-with-prosciutto-peas-and-cherry-tomatoes-in-cream-437379 (may not work)