Beth and Friends on KEZ 99.9

A Great Lenten Dish

2 Tbsp. cornstarch
2 1/4 cups low fat milk
1 clove lightly crushed garlic
12 oz. corkscrew pasta
Salt and freshly ground pepper
12 oz. American cheese, chopped
1 oz. grated Parmesan cheese (1/4 cup)
10 oz. frozen spinach, thawed and squeezed dry
10 oz. frozen peas, thawed

In 4-qt. saucepot, whisk cornstarch and 1/4 cup milk, until smooth; add garlic and slowly whisk in remaining milk.  Heat to boiling and cook 2 minutes or until thickened, whisking constantly and then reduce heat to medium-low.  Cook pasta two minutes less than box directions, drain well.   Remove garlic from milk mixture and add cheeses in two batches stirring until smooth.  Stir in spinach, peas and pasta, salt and pepper.  Cook and stir about two minutes or until pasta is al dente.  Compliments of Good Housekeeping.