1    Beef bouillon cubes
2 c  Hot water
1    Onion -- chopped
1 c  Skim milk
3 tb Corn oil
2 tb Vodka
1/4 c  Triple Sec -- or Cointreau
2 sl Ham -- chopped
3 oz Gorgonzola cheese --
Crumbled
8 oz Frozen chopped spinach
3 oz Lowfat ricotta cheese
1 lb Rotelle pasta
Fresh ground black pepper
Grated cheese

In a saucepan, dissolve the beef bouillon cube in the hot water. Add the
rest of the ingredients and boil, while stirring, until the onions are
cooked through. Boil the rotelle according to the package directions and
drain thoroughly. Combine the pasta and the sauce and add ground pepper to
taste. Serve with grated cheese on the side.

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