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Ingredientes
- 2 c. macaroni elbows
- 1 pkt frzn lima beans
- 1 med carrot pared &sliced thin
- 4 ounce Canadian bacon cut into 1"slivers
- 3 Tbsp. extra virgin olive oil
- 1 med onion slivered black pepper coarsely grnd grated parmesan cheese
Direcciones
- 1. Cook the macaroni in plenty of boiling salted water for 5 min; add in the limas and carrots; cook, stirring occasionally, till tender, about 8 min longer. With a ladle, remove 1/2 c. of the macaroni cooking liquid; reserve. Drain the macaroni and vegetables.
- 2. While the macaroni is cooking, saute/fry the ham in the oil over medium-high heat till the edges begin to brown, about 5 min. Stir in the onion; saute/fry over medium-low heat; stirring till onion is golden brown and edges begin to brown, about 8 min.
- 3. In a large bowl, combine the elbows, vegetables, the 1/2 c. reserved cooking liquid, and the sauteed ham and onion; toss to blend. Sprinkle with black pepper. Spoon into wide-rimmed shallow soup bowls and sprinkle generously with grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 108 | 72% |
| Total Fat 12.16g | 15% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 410mg | 17% |
| Potassium 177mg | 5% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.69g | 1% |
| Protein 6.25g | 10% |
