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| 8 x ca. 30 g | Bow Ties or Radiatore Or other medium pasta shape, uncooked |
| 1 Tasse | Half-and-half |
| 1/2 Tasse | Crumbled blue cheese |
| 1/2 Tasse | Grated low-fat Swiss cheese |
| 1/2 Tasse | Romano cheese grated |
| 1/4 Tasse | Grated Parmesan cheese (low-sodium) |
| 1/3 Tasse | 1/4-inch prosciutto strips |
| 2 Esslöffel | Chopped fresh basil; Or... |
| 2 Teelöffel | basilicum dried |
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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.
Makes 4 Entree Servings or 6 Appetizer Servings
Each serving provides: 496 Calories; 28.6 g Protein; 55.1 g Carbohydrates; 172 g Fat; 63 mg Cholesterol; 853 mg Sodium. Calories from Fat: 32%
with permission)
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