Prep 10 mins
Cook 10 mins
A flavourful pasta sauce. Perfect for using up leftover ham.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 small onion, chopped fine
- 2 ounces thinly sliced light ham, cut into 1/4 by 1 inch strips
- 3 cups chicken broth, boiled until reduced to half
- 1⁄4 lb carrot, shredded (about 1 cup packed)
- 1⁄2 teaspoon finely grated fresh gingerroot
- 2 tablespoons finely chopped fresh Italian parsley
- In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.
- When the onion and garlic sizzle, add the ham and sauté about 1 minute.
- Add the broth, raise the heat, and bring to a simmer.
- Stir in carrots and ginger.
- When broth returns to a boil, stir in parsley.
- Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.
Really, really awesome. Not nearly as salty as I thought it would be; used low-sodium canned broth, of course. Also used probably a 1/4 cup ginger (hey, I like ginger & I cut up too much anyway) & spiral pasta & it still turned out marvelous. Thank you SO much for posting this!
Yummy! A nice light sauce for pasta. I liked it better the next day for lunch. My family enjoyed this as the carrots are still crunchy and they don't normally like "cooked" carrots. Very easy to put together and the ginger is very tasty in this dish. Thanks for a great recipe!