Cheesy Ditali with Orange-Baked Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound fresh asparagus spears (about 9 spears) |
3 ounces ditali (tube-shaped) pasta, uncooked |
vegetable cooking spray |
1 teaspoon reduced-calorie margarine |
1/2 teaspoon minced garlic |
1 tablespoon all-purpose flour |
1/4 cup plus 2 tablespoons canned no-salt-added beef broth, undiluted |
1/4 cup skim milk |
2 ounces orange-baked ham, diced (about 1/3 cup) |
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese |
1/8 teaspoon ground white pepper |
Directions:
1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender; drain.
2. Cook pasta according to package directions, omitting salt and fat; drain well. Set aside, and keep warm.
3. Coat a medium nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add garlic; saute 30 seconds. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and milk, stirring constantly. Cook over medium heat, stirring constantly, until slightly thickened. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta, and serve immediately.
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