Elbows with ham, limas, and carmalized onions

Yield: 4 servings

Measure Ingredient
2 cups Macaroni; elbows
1 pack Frozen lima beans
1 medium Carrot; pared &sliced thin
4 ounces Canadian bacon; cut into 1\"slivers
3 tablespoons Olive oil
1 medium Onion; slivered
\N \N Black pepper; coarsely ground
\N \N Grated parmesan cheese

1. Cook the macaroni in plenty of boiling salted water for 5 minutes; add the limas and carrots; cook, stirring occasionally, until tender, about 8 minutes longer. With a ladle, remove ½ cup of the macaroni cooking liquid; reserve. Drain the macaroni and vegetables.

2. While the macaroni is cooking, saute the ham in the oil over medium-high heat until the edges begin to brown, about 5 minutes. Stir in the onion; saute over medium-low heat; stirring until onion is golden and edges begin to brown, about 8 minutes.

3. In a large bowl, combine the elbows, vegetables, the ½ cup reserved cooking liquid, and the sauteed ham and onion; toss to blend. Sprinkle with black pepper. Spoon into wide-rimmed shallow soup bowls and sprinkle generously with grated cheese.

Posted to EAT-LF Digest by sooz kirkland <jimandsooz@...> on Aug 20, 1999, converted by MM_Buster v2.0l.

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