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Print this Recipe    Mostaccioli 05

Creamy Mostaccioli with Sugar Snap Peas

8 oz. mostaccioli or corkscrew macaroni
2 cups fresh sugar snap peas, halved crosswise
8 oz. cooked pork
1 2/3 cups Thyme-Mushroom Sauce (recipe follows)
1 large tomato, seeded and chopped
Shredded smoked mozzarella or Parmesan cheese (optional)

In a Dutch oven or large saucepan cook pasta in boiling salted
water according to package directions. Add peas the last 2 minutes
of cooking. Drain.

Meanwhile, cut pork into match-stick-size strips. In a medium
saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems
too thick. Add meat, heat through. Gently stir in tomato. Remove
from heat.

To serve, turn pasta mixture into a serving bowl, top pasta and
snap peas with mushroom sauce. If desired, sprinkle with cheese.
Makes 4 main-dish servings.


THYME-MUSHROOM SAUCE

6 oz. halved or cut-up fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. margarine or butter
1 12-oz. can (1 1/2 cups) evaporated skim milk
4 tsp. cornstarch
1/4 cup dry white wine

In a large skillet cook mushrooms, onion, garlic, thyme, salt, and
pepper in hot margarine or butter till tender.

Stir together milk and cornstarch, stir into skillet. Cook and stir
till thickened and bubbly. Add wine, cook and stir for 2 minutes
more.

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