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 Combine pasta, zucchini and ham in skillet then stir in cream sauce. |
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Serve this one-dish meal of pasta, zucchini and ham, and family or guests will think they're in Alfredo heaven. A recipe keeper for using up leftover ham and/or summer's zucchini. You can sub chicken for the ham if you prefer. To reduce calories and fat further, sub a 13-ounce can of evaporated skim milk in place of the cream.
Ingredientes
- 4 ounces mostaccioli pasta (1 1/2 cups)
- 2 teaspoons butter or cooking oil
- 2 cups sliced zucchini
- 1/2 cup sliced green onion
- 1 tablespoon cornstarch
- 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon dried marjoram, crushed
- Salt and pepper to taste
- 1 1/2 cups heavy cream (or substitute half-and-half cream and increase the cornstarch to 5 teaspoons
- 6 ounces ham fully-cooked and cut into strips (or substitute cooked chicken)
- 1/2 ounce fresh grated Parmesan cheese
Direcciones
- Cook pasta according to package directions for al dente doneness. Drain well; set aside.
- Heat butter or oil in a 10-inch skillet over medium-low.
- Add zucchini and saute briefly until tender-crisp, about 4-5 minutes. Add onion, cook an additional 2 minutes. Remove from heat,
- In a small saucepan combine cornstarch, basil, marjoram, salt and pepper with a small amount of the cream. Stir in remaining cream all at once. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
- Add drained pasta and cream sauce to the skillet with zucchini and onion, Toss gently to coat. Heat up 1-2 minutes in skillet; top with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 197 | 75% |
| Total Fat 22.33g | 28% |
| Saturated Fat 12.93g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 607mg | 25% |
| Potassium 330mg | 9% |
| Total Carbs 6.25g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.29g | 1% |
| Protein 10.61g | 17% |
