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Tri-Colored Pasta with Feta Cheese Sauce
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Source: Carme Engel
| 1 pound | fresh pasta, (about _ pound of tomato basil pasta, garlic parsley pasta, and plain) |
| 1 medium | onion, chopped |
| 1 teaspoon | olive oil |
| 1 cup | mushrooms |
| 1 cup | peas |
| 1 to 2 tablespoons | white wine |
| 1 package | butter buds |
| 1 to 1½ cups | skim milk |
| 2 tablespoons | Feta cheese |
| Romano cheese, grated | |
| salt and pepper to taste |
Sauté onion in olive oil. Add white wine. Sprinkle butter buds on onion mixture. Add peas and mushrooms. Cook until wine reduced. Add the skim milk and the Feta cheese. Simmer for a few minutes. Cook pasta and drain. Add sauce, grated cheese, salt, and fresh ground pepper. Serve immediately.
From Carme Engel.
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