Pasta with Four Cheeses and Tomato
Serves: 4
Total Time: 30 minutes
INGREDIENTS:
1/2 pound orecchiette
1 tablespoon butter
1 medium tomato, seeded, diced
1 small garlic clove, crushed through a press
2 tablespoons cornstarch
2 cups low-fat milk (1%)
1 cup shredded sharp cheddar cheese
1/4 cup part-skim ricotta cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely diced jalape�o Monterey Jack cheese
1. Cook pasta in a large pot of salted boiling water until al dente, about 10 minutes. Drain.
2. In a medium ovenproof skillet, melt butter over medium heat. Add tomato and garlic and cook until tomato is soft, about 2 minutes. Scrape into a small bowl.
3. Combine cornstarch and milk in skillet. Whisk until smooth. Cook over medium heat, whisking frequently, until sauce comes to a boil. Simmer for 1 minute, stirring. Remove skillet from heat. Add pasta, cheddar cheese, ricotta, 1 tablespoon Parmesan, salt, and pepper. Stir well. Stir in Monterey Jack cheese. Spoon tomato on top and sprinkle with remaining Parmesan cheese.
4. Broil until browned and bubbly, about 3 minutes.
Each serving: 540 calories (39% from fat), 23 g fat (14 g saturated), 70 mg cholesterol, 670 mg sodium, 52 g carbohydrate (2 g fiber), 28 g protein. % Daily Values: 65% calcium, 15% iron.