Recipe: Shell Pasta with Ham and Peas

SHELL PASTA WITH HAM AND PEAS

"Crushed red pepper adds a spicy kick to this speedy one-dish meal. Serve with crusty bread for a sure-to-please dinner."

2 cups uncooked medium shell pasta
2 cups frozen peas
1 1/4 cups 2% low fat milk
2 cloves garlic, minced
1 1/2 teaspoons dried basil leaves
1/4 teaspoon crushed red pepper (or 1/8 teaspoon ground red pepper)
1/4 cup (1 ounce) Neufchatel cheese
6 ounces cooked 96% fat free ham, cut in 1/4-inch strips
2 tablespoons freshly grated Parmesan cheese
red bell pepper strips and fresh basil (optional, for serving)

Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

Combine peas, milk, garlic, basil and pepper in large nonstick skillet. Bring to a boil over medium heat; reduce heat to low. Simmer, uncovered, 5 minutes.

Add Neufchatel cheese; gently stir until blended. Add ham and pasta. Cook over medium heat until heated through.

Sprinkle with Parmesan cheese just before serving. Garnish with red bell pepper strips and fresh basil, if desired.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Recipes, Cooking Healthy Vol. 1, November 21, 1995, No. 12