Creamy Bow-Ties with Ham and Vegetables

Dinner in 30 minutes! Make this pasta dish with ham, veggies and a creamy sauce.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
1100mg
1100%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
6%;
Calcium
10%;
Iron
20%;
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.