Yield: 4 Servings
|4 ounces||Mostaccioli (1-1/2 cups)|
|2 cups||Sliced zucchini|
|½ cup||Sliced green onion|
|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