Way back at Easter, I made this awesome ham, purchased on sale of course. There was tons of extra meat that I decided to freeze. I pulled out the last of our leftover ham for a quick dinner last night. Cream sauces are typically a no-no when trying to eat light, but I replaced the heavy cream in this recipe with evaporated fat-free milk for a surprisingly tasty pasta with ham and spinach. The spinach absorbs a lot of the sauce so this isn't super saucy, but the spinach tastes divine with the cream. The ham adds quite a bit of sodium, so you will need to watch your sodium intake the rest of the day.
Here is the recipe for Creamy Spinach and Ham Farfalle
1 tbsp Extra Virgin Olive Oil
1 tbsp Light Butter
2/3 cup Onions, finely chopped
2 Garlic Clove
12 oz Evaporated Fat Free Milk
1/2 cup Wine White
1/2 cup Low Sodium Chicken Broth
10 oz Spinach-frozen
1/3 tsp Nutmeg, Ground
1/2 tsp Ground Black Pepper
8 oz Hickory Smoked Ham
7 oz Pasta - Barilla Plus Multigrain Farfalle
Boil pasta according to package directions. Thaw spinach and squeeze dry in a towel or several layers of paper towel to get out excess moisture. Heat butter and oil over medium low heat. Saute onions for about 5 minutes or until soft. Add minced garlic and saute another 1-2 minutes. Season with Black pepper and then pour in white wine and chicken broth. Add evaporated milk and bring to a boil, allowing sauce to reduce slightly. Add spinach and allow sauce to return to a boil for about 3-4 minutes or until spinach is cooked. Cut ham into matchsticks and cook until heated through. Stir in cooked pasta and serve.
I think this meal goes great with a raspberry-lemon smoothie --especially in summer.
Serving Size: 1/4 entire recipe
Amount per ServingCalories 451Calories from Fat 141.0 % Daily Value *Total Fat 15.67g
Saturated Fat 1.44g
Total Carbohydrate 54.52g
Dietary Fiber 4.93g
21%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.