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Pasta with Ham and Squash
Ingredients
- 1/4 cup olive oil, divided
- 1 cup diced celery
- 1 cup chopped shallots
- 1/2 cup chopped garlic
- 1 tsp. minced fresh rosemary OR 1/2 tsp. dried rosemary
- 3-1/4 cups peeled seeded diced butternut squash
- 8 oz. peeled seeded chopped plum tomatoes
- 1/2 cup water
- 4 oz. diced Ham-Off-The-Bone
- 2 Tbsp. chopped fresh parsley
- 12 oz. uncooked penne pasta
- 1/4 cup freshly grated Parmesan cheese
Directions
- 1. Sauté celery, shallots, garlic and rosemary in 2 Tbsp. of the oil in large skillet on medium heat 8 to 10 minutes or until vegetables are tender.
- 2. Stir in squash, tomatoes and water. Bring to a boil; reduce heat to medium-low. Simmer, covered, 18 to 20 minutes or until squash is tender. Stir in ham and parsley. Heat through.
- 3. Meanwhile, cook pasta according to package directions for al dente; drain. Return pasta to same pot.
- 4. Add remaining 2 Tbsp. oil and squash mixture to pasta; heat through. Divide pasta evenly between 4 serving plates. Sprinkle with cheese and serve.
- Nutritional information per serving: Calories 690; Total Fat 22g; Saturated Fat 4g;
- Trans. Fat 0g; Cholesterol 20mg; Sodium 383mg; Total Carbohydrate 91g; Dietary Fiber 6g;
- Total Sugars 11g; Protein 20g
