Creamy Spaghetti with Ham and Peas
I love this recipe, it is one of those recipes that I frequently turn to because it is so easy and I usually always found the ingredients on hand. Even though I like to think that I always have a perfect schedule of meals for each day. There always ends up being those days were unexpected things come up. I know one of my biggest issues is forgetting to get my meat out to defrost. I just hate that and I do it all the time (sigh). So if any of you seem to my same dilemma when dinner time comes around I am sure you will love this recipe as well. Go ahead give it a try on a busy night and see for yourself.
Creamy Spaghetti with Ham and Pea
Nutrition Information: (based on 6 servings)
Calories: 376 ∙ Fat: 15.7g∙ Cholesterol: 46mg ∙ Sodium: 780mg ∙ Carbohydrates: 38.3g ∙ Fiber: 4.8g ∙ Protein: 20.6g ∙ WW+ : 10 points
High in Thiamin (important for nerve conduction and muscle function)
High in Selenium (works as antioxidant)
Yield: 4-6 servings
Ingredients
1 pound dry whole wheat spaghetti noodles
2 cups frozen peas
2 tablespoons olive oil
2 garlic cloves, finely minced
1 1/2 cups 1% lowfat milk
1 (8-ounce) light cream cheese, cubed
8 ounces thinly sliced deli ham
1 oz freshly grated Parmesan cheese
Directions
- In a large pot, boil the fettuccine according to package directions. Add the peas during the last 3 minutes of cooking. Drain the pasta and peas in a colander and set aside.
- While the pasta is boiling, in a large 12-inch skillet or a medium saucepan, add olive oil on medium heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the cubed cream cheese, whisking or stirring until it is well combined with the olive oil and garlic and the mixture is relatively smooth. Slowly whisk in the milk and continue stirring and cooking until the mixture is bubbly and hot, 1-2 minutes. Remove the skillet or pot from the heat and stir in the ham and Parmesan cheese.
- Return the pasta and peas to the large pot they cooked in and pour in the sauce. Toss to combine. Sprinkle with black pepper, if desired. Serve immediately
Recipe adapted from Mel’s Kitchen Cafe
