Monday pasta

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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

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.

Minutes to Prepare: 15

Minutes to Cook: 15

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.