CREAMY PARMESAN-BASIL HAM AND PENNE
8 oz uncooked penne pasta
1/2 cup frozen peas
2 tsp olive oil
2 cloves garlic, minced
1/4 lb ham slices, cut into bite-sized strips
1 (8 oz) container light sour cream
1/2 cup shredded fresh Parmesan cheese
3/4 cup fat-free milk
1 Tbsp flour
1 Tbsp fresh basil (or 3/4 tsp dry basil)
Prepare pasta according to package directions, adding peas during last 2 minutes. Drain and keep warm.
Meanwhile, in large nonstick skillet, heat oil and garlic over medium heat 1-2 minutes or until garlic is light golden brown. Add ham; cook and stir for 1 minute.
In small bowl, blend sour cream, Parmesan cheese, milk, and flour. Stir into ham mixture. Cook and stir until bubbly and slightly thickened. Reduce heat to low.
Add pasta and basil; toss to coat. Cook until thoroughly heated.
Makes 4 servings, about 1 1/4 cups per servings
Per serving: Calories 408; Calories from Fat 111; Total Fat 12 g; Saturated Fat 5 g; Cholesterol 37 mg; Sodium 530 mg; Carbohydrate 53 g; Dietary Fiber 3 g; Sugars 8 g; Protein 22 g
Source: Express Lane Diabetic Cooking by Robyn Webb
8 oz uncooked penne pasta
1/2 cup frozen peas
2 tsp olive oil
2 cloves garlic, minced
1/4 lb ham slices, cut into bite-sized strips
1 (8 oz) container light sour cream
1/2 cup shredded fresh Parmesan cheese
3/4 cup fat-free milk
1 Tbsp flour
1 Tbsp fresh basil (or 3/4 tsp dry basil)
Prepare pasta according to package directions, adding peas during last 2 minutes. Drain and keep warm.
Meanwhile, in large nonstick skillet, heat oil and garlic over medium heat 1-2 minutes or until garlic is light golden brown. Add ham; cook and stir for 1 minute.
In small bowl, blend sour cream, Parmesan cheese, milk, and flour. Stir into ham mixture. Cook and stir until bubbly and slightly thickened. Reduce heat to low.
Add pasta and basil; toss to coat. Cook until thoroughly heated.
Makes 4 servings, about 1 1/4 cups per servings
Per serving: Calories 408; Calories from Fat 111; Total Fat 12 g; Saturated Fat 5 g; Cholesterol 37 mg; Sodium 530 mg; Carbohydrate 53 g; Dietary Fiber 3 g; Sugars 8 g; Protein 22 g
Source: Express Lane Diabetic Cooking by Robyn Webb
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