Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Mostaccioli (1-1/2 cups) |
| 2 cups | Sliced zucchini |
| ½ cup | Sliced green onion |
| 4 teaspoons | Cornstarch |
| ¼ teaspoon | Dried basil, crushed |
| ¼ teaspoon | Dried marjoram, crushed |
| 1 can | (13-ounce) (1-2/3 cups) evaporated skim milk |
| 5 ounces | Fully cooked ham, cut into strips (1 cup) |
Preparation Time: 38 minutes
1. Cook pasta according to package directions; drain well. Set aside.
2. In a medium saucepan combine zucchini, onion and ¼ cup water. Bring to boiling; reduce heat. Simmer, covered for 4 to 5 minutes or till vegetables are crisp-tender; drain well. Return to saucepan.
3. Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and ⅛ teaspoon pepper. Stir in remaining milk all at once. Cook and stir till thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.
Calories: 291, Protein: 21g, Carbohydrate: 46g, Fat: 3g, Sodium: 540mg, Cholesterol: 23mg, Potassium: 696mg Posted to Digest eat-lf.v096.n144 From: lrausc19@...
Date: Fri, 6 Sep 1996 09:23:41 -0500