Ham and spring vegetable spaghetti
by
Tracy Hanify
—
last modified
Sep 20, 2010 12:13 PM
A light and tasty dish that’s almost too easy to throw together.
Instructions
Step 1 Cook pasta in a large saucepan of boiling water to packet instructions. Add vegetables for the final 2 minutes and cook until just tender.
Step 2 Meanwhile, spray a non-stick frying pan with oil and place over medium heat. Add ham and stir for 3 minutes until light golden.
Step 3 Drain pasta and vegetables then return to pan. Toss with ham, oil and grated parmesan. Serve topped with shaved parmesan.
- Recipe by:
- Dixie Elliott
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published October 2008
Recipe Information
Portions: 4
Time to make: 10 minutes
Total cost of all ingredients: $10.56 / $2.64 per serve
- High fibre
- High protein
- Low sodium
Ingredients
- 400g spaghetti
- 1 bunch thin asparagus, woody ends trimmed, halved
- 100g green beans, trimmed, halved
- 1 cup (120g) frozen peas
- olive oil spray
- 200g low-fat shaved ham, roughly chopped
- 1 tablespoon olive oil
- 1/4 cup (20g) grated parmesan, plus 20g shaved to serve
Nutrition Information
| per serve | |
|---|---|
| Energy |
2210
kJ
(533 Cals) |
| Protein | 27g |
| Fat - saturated |
11g
3g |
| Carbohydrates - sugars |
75g
2g |
| Dietary Fibre | 6g |
| Sodium | 150mg |
| Calcium | 160mg |
| Iron | 2mg |
| * NS: Not specified | |
