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.
