Ham and vegetables with mostaccioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Mostaccioli (1-1/2 cups) |
| 2 | cups | Sliced zucchini |
| ½ | cup | Sliced green onion |
| 4 | teaspoons | Cornstarch |
| ¼ | teaspoon | Dried basil, crushed |
| ¼ | teaspoon | Dried marjoram, crushed |
| 1 | can | (13-ounce) (1-2/3 cups) evaporated skim milk |
| 5 | ounces | Fully cooked ham, cut into strips (1 cup) |
Directions
Preparation Time: 38 minutes
1. Cook pasta according to package directions; drain well. Set aside.
2. In a medium saucepan combine zucchini, onion and ¼ cup water. Bring to boiling; reduce heat. Simmer, covered for 4 to 5 minutes or till vegetables are crisp-tender; drain well. Return to saucepan.
3. Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and ⅛ teaspoon pepper. Stir in remaining milk all at once. Cook and stir till thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.
Calories: 291, Protein: 21g, Carbohydrate: 46g, Fat: 3g, Sodium: 540mg, Cholesterol: 23mg, Potassium: 696mg Posted to Digest eat-lf.v096.n144 From: lrausc19@...
Date: Fri, 6 Sep 1996 09:23:41 -0500
Related recipes
- Baked rigatoni with ham and mushrooms
- Fettuccine with country ham and vegetables
- Fettuccine with peas and ham
- Ham and asparagus pasta
- Ham and bean soup with vegetables
- Ham and cheese fusilli casserole
- Ham and eggplant casserole
- Ham and mushroom lasagna
- Ham and noodle casserole
- Ham and noodles
- Ham and pasta skillet
- Ham and tomato sauce
- Ham and vegetable casserole
- Ham and vegetable linguine
- Ham and vegetables over medium shells (mf)
- Ham and veggie noodle casserole
- Mostaccioli & mushroom meatballs
- Mostaccioli vegetable salad
- Orzo with vegetables and ham
- Polenta with ham and vegetables