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Ham, Vegetables and Bows
cups uncooked farfalle (bow-tie) pasta (4 ounces)
tablespoons olive or vegetable oil
medium red onion, cut into thin wedges
bag (16 ounces) frozen cauliflower, carrots and snow pea pods
cups julienne strips fully cooked ham
teaspoon fennel seed, crushed
teaspoon coarsely ground pepper
Cook and drain pasta as directed on package in 3-quart saucepan; set aside. Wipe saucepan dry with paper towel.
Heat oil in same saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat to medium. Stir in cauliflower mixture. Cover and cook 3 to 5 minutes, stirring occasionally, until cauliflower mixture is crisp-tender.
Stir in ham, fennel, pepper and pasta. Cook 5 to 8 minutes, stirring occasionally, until hot.
Try topping with grated Parmesan cheese or using turkey instead of ham.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 3 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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