2 tbsp. butter
1/4 lb. shallots, minced
1/2 lb. mushrooms, sliced
3 tbsp. flour
2 c. nonfat milk, heated to simmering
1/8 tsp. salt
1 (10 oz.) pkg. frozen peas
1/4 lb. extra lean ham, chopped
1 lb. fettuccine, cooked and drained
1 c. Parmesan cheese, grated
ground black pepper to taste

Melt 1 tablespoon butter in large saucepan. Add shallots and sauté until soft. Add mushrooms; increase heat to high and cook until mushrooms are lightly browned. Remove vegetables and set aside. Add 1 tablespoon butter to same pan. Melt and add flour; cook 2 minutes, stirring constantly. Remove from heat and add milk slowly, stirring with wire whisk. Add salt and cook over low heat 15 to 20 minutes, stirring occasionally. Add peas and cook 30 seconds longer. Blend together sauce, vegetables, ham, fettuccine and 3/4 of cheese. Season with pepper and remainder of cheese.

Serves 8.