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Cheesy Ditalini

chef.tim.lee's picture
Ingredients
  Asparagus spears 1⁄2 Pound
  Butter/Margarine 1 Teaspoon
  Cooking spray 1
  Garlic 1⁄2 Teaspoon, minced
  All purpose flour 1 Tablespoon
  Beef broth 1 1⁄2 Cup (24 tbs)
  Fat free milk 3⁄4 Cup (12 tbs)
  Shredded reduced fat sharp cheddar cheese 1 Ounce
  Pepper 1⁄8 Teaspoon
  Ditalini 2 Cup (32 tbs), uncooked (About 3/4 Cups Uncooked Very Short Tubular Macaroni)
Directions

1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Steam asparagus, covered, 3 minutes or until crisp-tender, and drain well.
2. Melt butter over medium heat in a nonstick skillet coated with cooking spray. Add garlic; saute 30 seconds. Add flour; cook 1 minute, stir ring constantly. Gradually add broth and milk, stirring constantly. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta; serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.2 (16 votes)