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Vegetable-Stuffed Pork Chops
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Shell Pasta with Ham and Peas
Yield: Makes 4 servings
Crushed red pepper adds a spicy kick to this speedy one-dish meal. Serve with crusty bread for a sure-to-please dinner.
Ingredients:
2
cups uncooked medium shell pasta
6
ounces cooked 96% fat-free ham
2
cups frozen peas
1-1/4
cups reduced-fat (2%) milk
2
cloves garlic, minced
1-1/2
teaspoons dried basil
1/4
teaspoon red pepper flakes or 1/8 teaspoon ground red pepper
1/4
cup (1 ounce) Neufchâtel cheese
2
tablespoons freshly grated Parmesan cheese
Preparation:
1.
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
2.
Cut ham into 1/4-inch strips. Combine peas, milk, garlic, basil and pepper in large nonstick skillet. Bring to a boil over medium heat; reduce heat to low. Simmer, uncovered, 5 minutes. Add Neufchatel cheese; gently stir until blended. Add ham and pasta. Cook over medium heat until heated through. Sprinkle with Parmesan cheese just before serving. Garnish with red bell pepper strips and fresh basil, if desired.
Nutritional Information:
| Serving Size: about 1 cup | |
| Sodium | 706 mg |
| Protein | 21 g |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 32 mg |
| Saturated Fat | 4 g |
| Total Fat | 8 g |
| Calories from Fat | 26 % |
| Calories | 295 |
Dietary Exchange:
| Starch | 2 |
| Fat | 1/2 |
| Meat | 2 |
This recipe appears in:
Pasta
