CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Canadian |
Pastanoodle, Ham |
6 |
Servings |
INGREDIENTS
4 |
c |
Rotini pasta [=12 oz] |
1 |
ts |
Vegetable oil |
2 |
|
Zucchini, cubed |
1 |
|
Onion, chopped |
1/2 |
|
Sweet red/green pepper, dice |
4 |
c |
Mushrooms, sliced |
1 1/2 |
c |
Cooked ham, diced |
1 |
ts |
Dried oregano |
1/4 |
ts |
Pepper |
12 |
oz |
Jar spaghetti sauce [375g] |
15 |
oz |
Tub ricotta cheese [475g] |
2 |
c |
Mozzarella, part-skim, shredded |
INSTRUCTIONS
A recipe for left-over Easter Ham.
In pot of boiling salted water, cook rotini until tender but firm, about 6
minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat;
cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8
minutes or until tender, tossing often.
Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in
pasta. Spread ricotta evenly over top; sprinkle with mozzarella. Broil for
5 minutes or until golden brown.
Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate
Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed
Greens Fresh Fruit
Source: Canadian Living magazine Apr 95 Presented in article by Elizabeth
Baird "Fast & Fit: Play It Again Ham"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”