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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 13.3 g
  • Cholesterol: 50.8 mg
  • Sodium: 694.8 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.7 g

View full nutritional breakdown of Monday pasta calories by ingredient
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Monday pasta

Submitted by: ALTHEA13

Introduction

I call this Monday pasta because my kids expect some variation on this theme most Mondays. You can vary the vegetables, pasta shape, and protein. Use chicken instead of ham. Add prawns and asparagus to make a fancier dinner for company. I also make a vegetarian version adding broccoli and omitting the ham. I call this Monday pasta because my kids expect some variation on this theme most Mondays. You can vary the vegetables, pasta shape, and protein. Use chicken instead of ham. Add prawns and asparagus to make a fancier dinner for company. I also make a vegetarian version adding broccoli and omitting the ham.
Number of Servings: 6

Ingredients

    1 -450 gram package of penne pasta
    2 tbsp olive oil
    1 1/2 cups white mushrooms, quartered
    1 medium carrot, sliced thinly
    1/2 medium onion, diced
    2 large garlic cloves, minced
    1/4 lb thinly sliced ham, cut into thin strips
    1 medium sweet red pepper, diced
    3/4 cup frozen peas
    1 medium tomato, diced
    1 cup chicken broth
    1/2 cup cream cheese
    1/2 cup shredded parmesan cheese
    1 tbsp dried oregano
    salt and pepper
    4-5 basil leaves, shredded
    1/2 cup chopped fresh parsley

Directions

Boil a large amount of water, add a tablespoon of salt. Cook 1 package of penne according to instructions. Meanwhile, heat a large saute pan. Add olive oil, saute quartered mushrooms until lightly browned. Add onions to pan, saute briefly, then add diced peppers and sliced carrots. Saute a minute or 2, then add 2 minced garlic cloves and the ham (I use sliced deli ham cut in thin strips). Pour in chicken broth, simmer a few minutes. Add the oregano, salt and pepper to taste. Stir in cream cheese until melted. When the pasta is cooked, drain and add to the saute pan, along with the diced tomato, frozen peas, shredded parmesan, minced parsley and chiffonade of basil. Stir a few minutes to cook the peas and melt the cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user ALTHEA13.






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Member Ratings For This Recipe

  • This was easy to make and really delicious! Great dinner for a night that I had no idea what to cook. - 6/12/09

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  • Dish was not bad a little strong on the oregano though. I removed the peppers and added zuchinni. Nice dish and filling. thank you for sharing - 4/7/09

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  • This is a wonderful meal! I think it would be really good for when we have folks over for dance practice or playing cards. It makes a lot and is filling too. This is definitely a keeper at my husbands request! - 3/24/09

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  • Note - I was looking at the nutrition facts details, and I noticed that low fat cream cheese was used, and the measurement for the parmesan was 1/2 tablespoon instead of 1/2 cup, so the calorie count is off. - 3/10/09

    Reply from ALTHEA13 (3/10/09)
    Thank you for this! I have altered the amount of parmesan. It was meant to be low fat cream cheese, I just didn't state it that way on the second list. I will make that change too.


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  • What do you do with the carrots??? - 3/9/09

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  • I bet this would be good cold?? i love mac salad.. and i bet it would be great cold also.. will give this a try thanks.. i have everything to make it so it will be dinner thanks - 3/9/09

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