Turn leftover ham into something special with tender pasta, rich Alfredo sauce, fresh asparagus, colorful sun-dried tomatoes and creamy cheese.
cups uncooked bow-tie (farfalle) pasta (6 oz)
jar (16 oz) Alfredo pasta sauce
medium asparagus spears, cut into 1-inch pieces (about 1 cup)
cup sun-dried tomatoes in oil and herbs, drained, chopped
cup diced (1/4 to 1/2 inch) cooked ham
cup shredded Havarti cheese (4 oz)
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.
As a fun starter to this meal, serve hummus with pita chips.
Feta cheese can be used in place of the Havarti.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/3 Cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.