Ingredients
- 350g penne pasta
- 1 onion, diced
- 2 cloves garlic, chopped
- 150g lean leg ham, sliced
- 250g mushrooms, sliced
- 1 bunch English spinach, thoroughly washed, drained and chopped
- 1 red capsicum, seeded and sliced
- 375mL can low-fat evaporated milk
- 2 teaspoons cornflour
- 2 tablespoons parsley, chopped
- 50g grated Parmesan cheese
Method
- Cook pasta according to packet directions and drain
- Saute onion and garlic in a non-stick pan with a little water until onion is soft
- Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary
- Add spinach and capsicum, cooking until spinach is wilted
- Add milk to vegetables and heat through
- In a small bowl mix cornflour with a little water to a smooth paste
- Add to vegetable mixture
- Place pasta in a large serving bowl
- Pour over vegetable mixture, add parsley and cheese and toss well
- Serve immediately
Notes
HintFor a vegetarian meal, substitute extra mushrooms for ham Serving Suggestion Serve with a fresh green salad
Serves 4
Preparation time 10 mins
Cooking time 10 mins
