Pasta with Carrots and Ham in Gingered Chicken Broth
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped finely (Medium Sized Ones)|
|Onion||1⁄2 Small, chopped finely|
|Thinly sliced ham||2 Ounce, cut into 1/4-by-1-inch strips (Light Ham)|
|Reduced sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Carrots||1⁄4 Pound, washed, trimmed, and coarsely shredded for about 1 cup packed|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Finely chopped italian parsley||2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat.
As soon as the vegetables sizzle, add the ham and saute about 1 minute.
Add the broth, raise the heat, and bring it to a simmer.
Then stir in the carrots and ginger.
As soon as the broth returns to a boil, stir in the parsley and pour the sauce over cooked pasta.