1 c. plus 2 tbsp. med. seashells macaroni, uncooked
1 tsp. butter
1/2 c. chopped onion
1 1/2 c. sliced fresh mushrooms
1 oz. low-sodium 96% fat-free ham, cut into julienne strips
1 tbsp. all purpose flour
1/2 c. evaporated skimmed milk
1/2 c. frozen green peas
2 tbsp. grated fresh Romano cheese

Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Melt butter in a saucepan over medium heat; add onion, and saute 5 minutes. Add mushrooms and ham; saute 2 minutes. Add flour; stir well. Gradually add milk and bring to a boil, stirring constantly.

Reduce heat to medium-low; add peas, and cook 1 minute or until thickened, stirring constantly. Serve over pasta; sprinkle with Romano cheese. Yield 2 servings (about 338 calories per 3/4 cup pasta, 1/2 cup sauce, and 1 tablespoon cheese).