Directions:
- Cook spaghettini until al dente.
- Add broccoli to the water you are cooking spaghettini in and blanch for 15 seconds.
- Remove broccoli and refresh under cold, running water.
- Reserve 1/3 cup of the cooking water and drain pasta.
- Return pasta to the pan with the reserved liquid.
- Add butter and cream and bring to a light simmer over moderate heat, stirring.
- Stir in ham, parmesan, 1/4 tsp salt and parsley and cook mixture, stirring, until very hot.
- Season with lots of coarsely ground black pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.67 Kcal (3101 kJ) | ||
| Calories from fat | 291.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.42g | 50% | |
|---|---|---|---|
| Cholesterol | 109.22mg | 36% | |
| Sodium | 1064.18mg | 44% | |
| Potassium | 472.19mg | 10% | |
| Total Carbs | 76.84g | 26% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 35.99g | 72% | |
| Vitamin C | 84.5mg | 141% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.5mg | 20% | |
| Calcium | 350.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 213.85 Kcal (895 kJ) | ||
| Calories from fat | 84.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 50% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 36% | |
| Sodium | 307.26mg | 44% | |
| Potassium | 136.33mg | 10% | |
| Total Carbs | 22.18g | 26% | |
| Sugars | 1.26g | 17% | |
| Dietary Fiber | 1.79g | 25% | |
| Protein | 10.39g | 72% | |
| Vitamin C | 24.4mg | 141% | |
| Iron | 1mg | 20% | |
| Calcium | 101.3mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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