Creamy Veggie Pasta With Ham (Low-Fat)

Submitted by WendyMaq

"I was craving Pasta Primavera from our local Italian eatery, but we are trying to make healthier choices. I just happened to have a can of fat-free evaporated milk, so I threw this recipe together. Can't wait to see the nutritional values... I'm hoping it'll rate well because this was really tasty!"

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 13 1⁄4 ounces whole wheat rotini
• 2 tablespoons olive oil
• 2 tablespoons garlic, minced
• 2 slices deli ham, rolled and thinly sliced into strips
• 1 large onion, wedged
• 1 cup celery, sliced
• 3 cups broccoli florets
• 2 tablespoons lemon juice
• 1 cup reduced-sodium fat-free chicken broth, divided
• 12 ounces fat-free evaporated milk
• 2 tablespoons flour
• 2 teaspoons garlic powder
• 1 tablespoon basil
• 1⁄8 teaspoon white pepper
• 3 tablespoons parmesan cheese

directions

1. Prepare Rotini in a large pot as directed on the box.
2. On medium-high, heat olive oil in large, deep skillet. Saute garlic & ham, add onions and celery. Cook until soft and translucent.
3. Add Broccoli and 2 Tbsp Lemon juice. Cook and stir for 1 minute, reduce heat, add 1/4 cup chicken broth.
4. In medium non-stick saucepan, heat evaporated milk over medium heat.
5. Using a wire whisk, stir in 2 Tbsp flour, 2 tsp garlic powder, 1 Tbsp basil, 1/8 tsp white pepper, and 3/4 cup chicken broth. Add 3 Tbsp Parmesan, stirring constantly. Do not allow to boil.
6. When sauce has thickened, pour over ham & veggies and mix well. Drain pasta, return to its large pot, and toss with your creamy veggie concoction.