Taste of Home
Ham and Cheese Ranch Pasta
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
To cut the fat in this makeover recipe, we reduced the amount of butter from 1/4 cup to 1 tablespoon, switched the cheese to a reduced-fate Mexican cheese blend and chose lean ham over regular. These changes cut the calories by nearly a third and reduced the fat, saturated fat cholesterol and sodium by more than half.—Taste of Home Test Kitchen, Greendale, Wisconsin
Ingredients
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1 package (16 ounces) penne pasta
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1 cup fat-free milk
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2 teaspoons dried parsley flakes
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1 teaspoon garlic salt
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1 teaspoon salt-free lemon-pepper seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon dried minced onion
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1/2 teaspoon dill weed
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1/4 teaspoon onion powder
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1/8 teaspoon pepper
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1 cup reduced-fat sour cream
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2 cups cubed fully cooked ham
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1-1/2 cups shredded reduced-fat Mexican cheese blend
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1/4 cup shredded Parmesan cheese
Directions
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1.
Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
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2.
Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.
Nutrition Facts
1 cup: 306 calories, 9g fat (5g saturated fat), 27mg cholesterol, 612mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
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