2 cups uncooked whole wheat penne pasta
2 cups fresh broccoli florets
1 cup fat-free milk
1 package (6-1/2 ounces) reduced-fat garlic-herb spreadable cheese
1 cup cubed fully cooked ham
1/4 teaspoon pepper
In a large saucepan, cook penne according to package directions, adding broccoli during the last 5 minutes of cooking.
Drain and rinse under cod water. Remove and set aside
In the same pan, combine milk and spreadable cheese. Cook and stir over medium heat for 3-5 minutes or until cheese is melted. Add the ham, pepper to mixture; heat through
Add penne/broccoli mixture to ham/cream mixture and carefully mix well until all pasta is coated.
1-1/4 cups equals 371 calories, 8 g fat, 7 g fiber, 25 g protein.
Originally published as Creamy Ham Penne in Healthy Cooking October/November 2012, p27