Bow-tie Pasta with Peas and Ham
This pasta recipe is as quick and easy as it is tasty and healthy. Buy frozen vegetables in bags so you can measure what you need, and keep the remainder frozen. Feel free to substitute cooked chicken, turkey, seafood or lean beef for the ham. Fresh herbs, when available, always enhance the overall flavor of a dish.
Makes 4 servings
12 ounces bow-tie pasta, uncooked
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 14.5-ounce can of reduced-sodium chicken broth
3/4 teaspoon dried basil or thyme, crumbled (or 1 tablespoon fresh)
1 cup frozen petite peas
4 ounces low-sodium boiled ham, thinly sliced and cut into 1/2-inch strips
grated Parmesan cheese, optional
1. Cook the pasta according to package directions.
2. In a medium saucepan, heat the oil over medium heat. Stir in garlic powder and cook for 15 seconds. Pour in the broth, stir in the basil (or thyme), and cook for 3 minutes or until just boiling.
3. Place peas in a large colander. Drain the pasta directly over the peas. Return the pasta and peas to the pan, then pour in the broth. Turn heat to medium-high; add the ham and toss well to combine. Cook for about 2 minutes or until piping hot.
4. Serve with grated cheese, if desired.
Nutrition information (per serving)
21 g carbohydrates
4 g protein
4 g fat
240 mg sodium
18 mg cholesterol
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.