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Bow-Tie Pasta with Peas and Ham

  

This easy pasta recipe uses a "broth-type" sauce rather than a tomato-based one, which can aggravate heartburn. Buy frozen vegetables in bags so you can measure what you need and keep the remainder frozen. Feel free to substitute cooked chicken or turkey, leftover seafood or lean beef in this recipe. Fresh herbs, when they're available, always enhance the overall flavor of the dish.

BOW-TIE PASTA WITH PEAS AND HAM
Makes 4 servings
12 ounces bow-tie pasta, uncooked
2 tablespoons olive oil
½ teaspoon garlic powder
1 14.5 ounce can reduced-sodium chicken broth
¾ teaspoon dried basil OR thyme, crumbled (or 1 tablespoon fresh)
1 cup frozen "petite" peas
4 ounces low-sodium boiled ham, thinly sliced and cut into ½" strips
Grated Parmesan cheese, optional

1. Cook the pasta according to package directions.
2. In a medium saucepan heat the oil over medium heat. Stir in garlic powder, and cook for 15 seconds. Pour in the broth; stir in the basil (or thyme), and cook for 3 minutes, or until just boiling.
3. Place the peas in a large colander. Drain the pasta directly over the peas. Return the pasta and peas to the pan; and pour in the broth. Turn burner heat to medium-high; add the ham, and toss well to combine. Cook for about 2 minutes, or until piping hot.
4. To serve, ladle pasta into serving bowls, and serve with grated cheese, if desired.

Nutrient Information Per Serving:

Calories	444	Carbohydrate	21g	Protein	4g
Fat	4g	Sodium	240mg	Cholesterol	18mg

Recipe developed by Pat Baird for the National Heartburn Alliance.