Pasta with Swiss Fondue Recipe
Ingredients
| 1 cup evaporated nonfat milk | ||
| 1 medium garlic clove, chopped fine | ||
| 1/2 pound low-salt, part-skim-milk Swiss cheese, shredded | ||
| 1 tablespoon kirsch liqueur | ||
| 1 pound pasta, cooked and drained | ||
Directions
In a large saucepan or skillet, bring the evaporated milk with the garlic to a simmer over moderate heat.
Gradually stir in the cheese and, as soon as it has melted and the sauce is creamy, stir in the kirsch.
Pour the sauce immediately over cooked pasta.
Gradually stir in the cheese and, as soon as it has melted and the sauce is creamy, stir in the kirsch.
Pour the sauce immediately over cooked pasta.
Chef
