Ham and Penne Milano

This recipe is from the Taste of Home magazine, although I'm not sure of the date. I copied it at the library one day while I was looking through it. I like spice and herbs and this had none so I sprinkled more pepper on mine than you'll probably want, but I liked it that way. The nutty crunch of the walnuts made it special. Of course, due to allergies and dislikes, I only put the walnuts in my serving. Alex, Elisa and I all liked it. Sabrina was at a friend's house for dinner, but wouldn't have eaten it anyway. She doesn't like pasta except for macaroni and cheese. Crazy little girl.


Ham and Penne Milano

16 oz. penne pasta
2 2/3 c. frozen broccoli or asparagus
2 garlic cloves, minced
2 T. butter
3 T. flour
1 (14 1/2-oz.) can chicken broth
1/4 c. milk
1 lb. chopped cooked ham
1 jar roasted sweet red peppers, drained and diced
1/2 c. grated Parmesan cheese
1/2 c. chopped walnuts
1/2 t. pepper

Cook the pasta and then in the last 5 mins add the broccoli or asparagus. Saute garlic in butter for 1 minute. Stir in flour then slowly add chicken broth and milk. Bring to a boil; allow to thicken for 1-2 minutes. Stir in the remaining ingredients. Add the pasta and broccoliand toss to coat.