Butterfly and Flowers pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups of bowtie pasta 3 Carrots, sliced (get medium wide at least 3 inches long)Lean Ham, 4 oz1 can Chicken broth (low sodium, low fat) 14.5 oz1/2 c parmesan cheese shredded or gratedolive oil, 1 TFresh Parsley
1. Cook pasta according to package directions. Drain and set aside.
2. Slice carrots. Cut 4 small v shapes from the edge of each carrot side. (This makes the petals of the flowers.) Place in a bowl.
3. In a large sauce pan, add 1 T of olive oil and heat. Over medium heat add carrots and cook until just before tender (about 2 minutes.)
4. Add ham and cook for about 2 minutes, stirring often.
5. Add can of chicken broth and bring to a simmer for 10 minutes.
6. Add parmesan cheese (slowly while stirring or it clumps) and cook for 5 more minutes.
7. Lower heat and stir in pasta.
8. Spoon into shallow bowls. Sprinkle with parsley (for the leaves of the flowers.)
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SEE_JANE.
2. Slice carrots. Cut 4 small v shapes from the edge of each carrot side. (This makes the petals of the flowers.) Place in a bowl.
3. In a large sauce pan, add 1 T of olive oil and heat. Over medium heat add carrots and cook until just before tender (about 2 minutes.)
4. Add ham and cook for about 2 minutes, stirring often.
5. Add can of chicken broth and bring to a simmer for 10 minutes.
6. Add parmesan cheese (slowly while stirring or it clumps) and cook for 5 more minutes.
7. Lower heat and stir in pasta.
8. Spoon into shallow bowls. Sprinkle with parsley (for the leaves of the flowers.)
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SEE_JANE.
Nutritional Info Amount Per Serving
- Calories: 482.2
- Total Fat: 19.5 g
- Cholesterol: 24.8 mg
- Sodium: 1,438.8 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 4.2 g
- Protein: 19.4 g
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