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Creamy Veggie Pasta With Ham (Low-Fat)
 
recipe image
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 8
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.
By RecipeOfHealth.com