Dinner in 30 minutes! Make this pasta dish with ham, veggies and a creamy sauce.
cups uncooked bow-tie (farfalle) pasta (5 oz)
cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
cup ready-to-eat baby-cut carrots, cut lengthwise in half if large
oz fresh asparagus spears, cut into 1 1/2-inch pieces
cups cooked ham strips (1x1/4-inch)
teaspoon dried marjoram leaves
Cook and drain pasta as directed on package.
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.
Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.