Creamy Veggie Pasta With Ham (Low-Fat) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I was craving Pasta Primavera from our local Italian eatery, but we are trying to make healthier choices. I just happened to have a can of fat-free evaporated milk, so I threw this recipe together. Can't wait to see the nutritional values... I'm hoping it'll rate well because this was really tasty! Ingredients:
13 1/4 ounces whole wheat rotini |
2 tablespoons olive oil |
2 tablespoons garlic, minced |
2 slices deli ham, rolled and thinly sliced into strips |
1 large onion, wedged |
1 cup celery, sliced |
3 cups broccoli florets |
2 tablespoons lemon juice |
1 cup reduced-sodium fat-free chicken broth, divided |
12 ounces fat-free evaporated milk |
2 tablespoons flour |
2 teaspoons garlic powder |
1 tablespoon basil |
1/8 teaspoon white pepper |
3 tablespoons parmesan cheese |
Directions:
1. Prepare Rotini in a large pot as directed on the box.
2. On medium-high, heat olive oil in large, deep skillet. Saute garlic & ham, add onions and celery. Cook until soft and translucent.
3. Add Broccoli and 2 Tbsp Lemon juice. Cook and stir for 1 minute, reduce heat, add 1/4 cup chicken broth.
4. In medium non-stick saucepan, heat evaporated milk over medium heat.
5. Using a wire whisk, stir in 2 Tbsp flour, 2 tsp garlic powder, 1 Tbsp basil, 1/8 tsp white pepper, and 3/4 cup chicken broth. Add 3 Tbsp Parmesan, stirring constantly. Do not allow to boil.
6. When sauce has thickened, pour over ham & veggies and mix well. Drain pasta, return to its large pot, and toss with your creamy veggie concoction.
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