Gruyere and Ham Pasta
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
738738 cal |
|
pro |
47 g47g pro |
|
total fat |
28 g28g total fat |
|
sat. fat |
15 g15g sat. fat |
|
carb |
76 g76g carb |
|
fibre |
5 g5g fibre |
|
chol |
112 mg112mg chol |
|
sodium |
2 mg2mg sodium |
|
% RDI: |
- |
|
calcium |
5959 calcium |
|
iron |
3838 iron |
|
vit A |
4949 vit A |
|
vit C |
2020 vit C |
|
folate |
105105 folate |
Ham gives a wonderful smoky flavour to cheese sauce. Any short pasta is suitable.
Ingredients
- 2 tbsp butter 2 2tbsp tbspbutter
- 1 onion , chopped1 1oniononions, chopped
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/4 tsp each dried thyme and pepper 1/4 1/4tsp tspeach dried thyme and pepper
- 2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
- 2 cups milk 2 2cups cupsmilk
- 1-1/2 cups shredded Gruyère cheese 1-1/2 1-1/2cups cupsshredded Gruyère cheese or Cheddar cheese
- 1 tsp Dijon mustard 1 1tsp tspDijon mustard
- 4 cups Scoobi-Do pasta 4 4cups cupsScoobi-Do pasta
- 2 cups chopped fresh spinach 2 2cups cupschopped fresh spinach
- 2 cups cubed ham 2 2cups cupscubed ham
- 1 cup halved grape tomatoes 1 1cup cuphalved grape tomatogrape tomatoes
Preparation
In saucepan, melt butter over medium heat; fry onion, salt, thyme and pepper until onion is softened, 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thick enough to coat spoon, about 7 minutes. Stir in cheese and mustard; cook, stirring, until melted.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce, spinach, ham and tomatoes; toss to combine.
Source : Canadian Living Magazine: October 2006