Bow tie pasta, or farfalle, works great in this quick dinner because the ridges and holes hold the rich, creamy sauce. Penne, rotini and fusilli pasta would also be wonderful in this dish.
- Portion size 6 servings
- 1 pkg (350 g) bow tie pasta
- 2 tablespoons extra virgin olive oil
- 1 onion diced
- 1 eggplant (about 12 oz/340 g), chopped
- 1 zucchini chopped
- 1 red pepper chopped
- 5 oz (140 g) Black Forest ham diced
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon grated lemon zest
- 1 pkg (250 g) cheese
- 1/4 cup chopped fresh basil
- 1/3 cup shredded or shaved Canadian Parmesan cheese
MethodIn large pot of boiling salted water, cook pasta until tender but firm, about 12 minutes. Drain, reserving 1-1/2 cups of the cooking liquid. Set aside.
Meanwhile, in large Dutch oven, heat oil over medium heat; cook onion and eggplant, stirring occasionally, until softened, about 10 minutes.
Stir in zucchini, red pepper, ham, half of the parsley and the lemon zest; cook, stirring, for 4 minutes.
Stir in cream cheese and reserved cooking liquid; simmer until cheese is melted and smooth, about 4 minutes.
Stir in pasta, basil and remaining parsley, tossing to coat. Serve with Parmesan cheese.
Nutritional facts Per each of 6 servings: about
- Fibre 5 g
- Sodium 712 mg
- Sugars 5 g
- Protein 17 g
- Calories 484.0
- Total fat 22 g
- Potassium 413 mg
- Cholesterol 60 mg
- Saturated fat 11 g
- Total carbohydrate 54 g
- Iron 26.0
- Folate 68.0
- Calcium 11.0
- Vitamin A 31.0
- Vitamin C 68.0