| 2 | cups uncooked bow-tie (farfalle) pasta (5 oz) |
| 1/2 | cup reduced-fat chives-and-onion cream cheese (from 8-oz container) |
| 3/4 | cup half-and-half |
| 1 | cup ready-to-eat baby-cut carrots, cut lengthwise in half if large |
| 8 | oz fresh asparagus spears, cut into 1 1/2-inch pieces |
| 1 1/2 | cups cooked ham strips (1x1/4-inch) |
| 1/4 | teaspoon dried marjoram leaves |
Serve with...
Rabbit-Out-of-the-Hat Salad
Total Time:
30 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, in 12-inch nonstick skillet, mix cream cheese and half-and-half. Cook over medium heat 2 to 3 minutes, stirring constantly, until melted and smooth. |
| 3. | Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. |
| 4. | Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated. |
|
| Use Green Giant® frozen veggies instead of the fresh. |
|
| Fresh asparagus is easy to prepare. Just rinse with cool water to remove any grit in the tips, and snap off the ends where they naturally break. Then cut into pieces of the desired size. |
|
| To reduce calories and fat, just use reduced-fat cream cheese with chives and onion and fat-free half-and-half. |
|
| Penne or rotini make good subs for the bow-tie pasta in this recipe.
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Nutrition Information:
380 ( 130); 15g ( 8g, 0g); 60mg; 1100mg; 39g ( 4g, 7g); 22g 120%; 6%; 10%; 20% 1 1/2 ; 1/2 ; 1 ; 2 ; 2 2 1/2