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Ingredientes
- 1/4 cup bread crumbs
- 32 oz shiritaki noddles
- 2 1/2 cups asparagus
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup skim milk
- 1 tablespoon corn starch
- 1 cup fat-free vegetable broth, less-sodium
- 1 tablespoon butter
- 3/4 cup onion, finely chopped
- 1 tablespoon fresh lemon juice
- 8 oz ham (1 1/2 cups cubed)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grated fresh Parmesan cheese
Direcciones
- Preheat oven to 450°.
- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Prepare Noodles according to package
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl
- Gradually add milk, corn starch and broth, stirring with a whisk until well-blended.
- Melt the butter in a medium saucepan over medium-high heat. Add the onion and saute for 4 minutes
- Add milk mixture; cook until thick (about 4 minutes), stirring constantly.
- Remove from heat, and stir in lemon juice.
- Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole.
- Sprinkle with breadcrumbs and cheese.
- Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 46 | 31% |
| Total Fat 5.13g | 6% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 803mg | 33% |
| Potassium 287mg | 8% |
| Total Carbs 14.57g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.12g | 3% |
| Protein 10.71g | 17% |
