White Tie and Tails

White Tie and Tails

8 ounces Bow Ties, Radiatore or other medium pasta shape – uncooked
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 chips
2 tablespoons chopped fresh basil
OR
2 teaspoons 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 Entrée Servings or 6 Appetizer Servings

KW…I cooked this tonight for dinner…it was awesome!!! I had seen the recipe in the Daily Dish newsletter and printed it. I served it with a salad and garlic toast. This is a keeper!!! Thank you!

Jan

You’re very welcomed! I am glad you enjoyed it!!

KW