Creamy Swiss Bow Tie Pasta with Edamame

This creamy sauce is comforting on any weeknight.

You could replace edamame with steamed asparagus spears if you like.

4 T. butter

1 T. minced garlic

1/4 cup flour

1 3/4 cups skim milk

1/4 cup white wine

1 t. worcestershire sauce

2 tsp. Dijon mustard

1 t. ground pepper

1/2 t. salt

1 1/2 cups shredded Swiss cheese

1 lb bow tie pasta, cooked, drained

1 cup edamame, steamed, shelled

Heat butter in saucepan with garlic on med-low heat until butter is melted and bubbly.  Add in flour and whisk constantly while pouring in milk and wine a little bit at a time and whisk until completely smooth and thick.  Stir in worceshire, mustard, salt, pepper and cheese.  Stir and keep on low heat for 5 minutes.  Toss cheese sauce with bow tie pasta and stir in edamame.