Pasta Fagioli by Lynette Rohrer Shirk
The ham in this dish makes it high in sodium, so consult your dietician before including it in your menu plan if you are on a salt-restricted diet.
Serves 8
Calories: 380.19
Protein: 20.37 grams
Carbohydrates: 57.48 grams
Fiber: 6.25 grams
Fat: 7.52 grams
16-ounce package ziti pasta
2 tablespoons olive oil
2 cloves garlic, minced
1½ cups sugar snap peas
1½ cups diced cooked extra-lean ham
1 cup cooked navy beans
¼ cup sun-dried tomatoes packed in oil, drained and chopped
1½ cups low-fat, reduced-sodium chicken broth
½ teaspoon kosher or sea salt
¼ teaspoon cracked black pepper
¼ cup grated Parmesan cheese
Cook the pasta according to package directions.
Meanwhile, heat a large skillet over medium heat and add the olive oil. Sauté the garlic for 2 minutes, being careful not to burn it. Add the peas and stir-fry for about 3 minutes. Stir in the ham, beans, tomatoes, broth, salt, and pepper and simmer for 5 minutes.
Toss the stir-fried bean mixture with the pasta and Parmesan cheese.
Little Bits
Don't waste the unused tomato paste left in the can. Spoon out tablespoon-size portions and place them on plastic wrap or in sandwich baggies. Seal the packages and store in the freezer. When you need tomato paste in a recipe, add the frozen paste directly to the sauce; there is no need to defrost it.
