Tuesday, November 9, 2010

Spaghetti with Olives and Ham

This is an fresh and tasty pasta meal that can be whipped up with whatever vegetables you find in the fridge. The more the merrier!

Spaghetti with Olives and Ham
250g spaghetti
1 tbsp olive oil
200g lean leg ham, sliced into strips
2 garlic cloves, crushed
1 onion, finely diced
1/2 cup white wine
1/2 cup reduced salt chicken stock
1 carrot, julienned
1 red capsicum, sliced into strips
1 cup frozen peas
100g pitted kalamata olives
200g deli reduced fat ricotta
Cracked black pepper

  1. Cook spaghetti in boiling water until al dente
  2. Heat oil in saucepan. Add ham, garlic and onion.
  3. Add wine, cooking briefly.
  4. Add chicken stock and carrot, capsicum and celergy, cooking until tender
  5. Add peas and olives, cooking until heated through
  6. Stir through pasta and crumbled ricotta cheese
  7. Serve immediately

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