Creamy Mostaccioli with Snap Peas
| Yield: | 1 Servings |
| Categories: |
| 8 | oz | Mostaccioli or corkscrew macaroni |
| 2 | c | Fresh sugar snap peas, halved crosswise |
| 8 | oz | Cooked pork |
| 1 2/3 | c | Thyme-Mushroom Sauce (recipe follows) |
| 1 | lg | Tomato, seeded and chopped |
| Shredded smoked mozzarella or Parmesan cheese (optional) | ||
| THYME-MUSHROOM SAUCE | ||
| 6 | oz | Halved or cut-up fresh mushrooms |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 1/2 | ts | Snipped fresh thyme -or- |
| 1/2 | ts | Dried thyme, crushed |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Margarine or butter |
| 1 | 12-oz can (1 1/2 cups) evaporated skim milk | |
| 4 | ts | Cornstarch |
| 1/4 | c | Dry white wine |
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