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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 strips
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. Serves 4 to 6.
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