| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Canadian |
Beans, Low fat (un, Pasta |
4 |
servings |
INGREDIENTS
| 2 |
c |
Macaroni; elbows |
| 1 |
pk |
Frozen lima beans |
| 1 |
md |
Carrot; pared &sliced thin |
| 4 |
oz |
Canadian bacon; cut into 1"slivers |
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; slivered |
|
|
Black pepper; coarsely ground |
|
|
Grated parmesan cheese |
INSTRUCTIONS
1. Cook the macaroni in plenty of boiling salted water for 5 minutes; add
the limas and carrots; cook, stirring occasionally, until tender, about 8
minutes longer. With a ladle, remove 1/2 cup of the macaroni cooking
liquid; reserve. Drain the macaroni and vegetables.
2. While the macaroni is cooking, saute the ham in the oil over medium-high
heat until the edges begin to brown, about 5 minutes. Stir in the onion;
saute over medium-low heat; stirring until onion is golden and edges begin
to brown, about 8 minutes.
3. In a large bowl, combine the elbows, vegetables, the 1/2 cup reserved
cooking liquid, and the sauteed ham and onion; toss to blend. Sprinkle with
black pepper. Spoon into wide-rimmed shallow soup bowls and sprinkle
generously with grated cheese.
Posted to EAT-LF Digest by sooz kirkland <jimandsooz@earthlink.net> on Aug
20, 1999, converted by MM_Buster v2.0l.
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