Looking for quick, easy recipes? With healthy, seasonal ingredients?
With the temperatures change our tastes change. We eat with the seasons. Find what you like here, whatever the weather.
Find more easy recipes by "turning the page" to see what's next and browse through more recipes for One Dish Dinners.
< previous recipe next recipe >
There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Pasta with Ham and Peas
Total time: 25 minutes
This is such a colorful pasta dish it makes my happy just looking at it. Using frozen peas and deli ham this is ready faster than you can cook the pasta. A bit of creamy goat cheese brings it all together.
Ingredients:
- 10oz (300gr) ham, 300gr, 10.6oz
- 1 red bell pepper, 160gr, 5.6oz
- 1 onion, 145gr, 5.2oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 1/2 cup peas, 240gr, 8.5oz
- 1/2 cup chicken stock, 120gr, 4.2oz
- 2.5 - 3 oz creamy goat cheese a bit more than 1/2 container Chavrie or Chevraux, 90gr, 3.1oz
- 1 tbs Dijon-style mustard, 15gr, .52oz
- 1/2 tsp paprika
- 1 tsp thyme
- 1oz (30gr) shredded cheese, 30gr, 1oz
- 1 cup dried pasta, - penne, rigatoni, 90gr, 3.2oz
Instructions:
- Cook pasta according to package directions.
- Roughly chop onion and pepper.
- Cut ham into bite-size pieces.
- Heat oil in large skillet. Add onion and pepper and sauté until tender, about 5 minutes.
- Add ham, paprika and sauté 5 minutes longer.
- Add chicken stock, thyme, mustard and stir to combine.
- Add peas, cover and simmer until peas are tender, about 5 minutes.
- Add goat cheese and stir until melted and combined.
- Add pasta and stir to coat.
- Sprinkle with cheese and serve.
---------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
Looking for something more? Weekly Menu Plans complete with Shopping List?
Visit our companion site: Thyme for Cooking
Here is our Privacy Policy