6 oz. linquine or spaghetti
2 med. carrots, sliced
2 tbsp. butter
4 oz. can of mushrooms, drained
1 tbsp. flour
6 oz. cooked ham, bite sized
1/2 tsp. dried basil, crushed
1/2 c. shredded Gruyere or Swiss cheese

Cook pasta according to directions on package. In 1 1/2 quart casserole, combine carrots and butter. Microwave on high 4 to 5 minutes, until carrots are tender. Stir in mushrooms, flour and basil. Stir in milk. Cook uncovered on high 3 to 5 minutes until thickened and bubbly, stirring every minute. Stir in ham and cheese. Cook covered on high 2 to 3 minutes until cheese is melted. Place pasta on platter; add sauce and toss to coat.