Fettuccine with Broccoli, Peas, and Ham

Known in the family as ‘fettuccine with peas and ham,’ but - calories, you know? I added the broccoli to lighten it up calorically! (Is there such a word?)

I started by steaming a little over a pound of broccoli florets, added fresh parsley and a 12 oz bag of frozen peas.

 


Item: these herb scissors were a Christmas present one year, so I can’t suggest anywhere to go looking for them, but they are the BEST, I’m telling you! Love them.

Cook your pasta according to package directions. I’m using my usual brown rice Tinkanyada: whole grain, which is hard for us celiacs, and gluten free.




When the pasta is done, return it to the pot (without the pasta insert, if you’re using a pasta pot like mine), with the vegetables, parsley, diced ham, and two 12 oz cans of evaporated skim milk. Heat on medium low until bubbly.

Add 3/4 of a cup of dried Parmesan. Toss well and serve.

FETTUCCINE WITH BROCCOLI, PEAS, AND HAM

14 oz Tinkanyada brown rice fettuccine 
1 cup broccoli florets, trimmed and steamed
12 oz bag frozen peas, thawedFresh parsley 
8 oz diced ham
2 12oz cans evaporated skim milk
3/4 cup dried Parmesan 

Cook pasta according to package directions. 

When done, return pasta to pot with steamed broccoli florets, peas, chopped fresh parsley, and diced ham. Add two cans of evaporated skim milk; heat over medium low until bubbly and thickened slightly. Stir in dried Parmesan.

Top with additional fresh parsley for serving, if desired.

Servings: 7
Calories per serving: 350