Ingredients
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1 pack 1 lb (450 g) of fresh Penne Pasta
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3 cups (750 g) of cooked Ham
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3 tbsp of Butter
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1½ tsp of fresh finely chopped Basil
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¼ cup (60 ml) of finely chopped fresh Parsley
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¼ cup (60 ml) of extra virgin Olive Oil
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½ cup (125 ml) of grated Parmesan Cheese
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½ tsp of dried Oregano
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1 tbsp Lemon Juice
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14 oz (400 ml) of good quality Chicken broth
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2 oz (60 g) of coarsely chopped large brown Mushrooms
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1 oz (30 g) of freshly grated Ginger
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1 large sweet red Bell Peppers
Directions
This is a very easy and delicious authentic Italian recipe. Fresh pasta is much nicer than dried, but either will do. Just follow the pack instructions for cooking. You can make double the amount and refrigerate half for later in the week. Great for those of us leading busy lives, but want the healthiest, tastiest meals in a flash.
Steps
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1
Done
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Cook the pasta according to the pack instructions for ‘al dente’ firmness. Then drain. |
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2
Done
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Now, using a large frying pan, heat both the oil and butter over a medium heat. Add the red pepper, ginger, mushrooms and stir for about 5 minutes until the ham is brown and the pepper, ginger and mushrooms are tender. |
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3
Done
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Now add the herbs and cook for a further 2 minutes, stirring constantly. |
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4
Done
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Add the lemon juice and chicken stock and bring to a boil, then reduce heat to simmer, without a lid, for a further 15 minutes, reducing the liquid by 50%. |
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5
Done
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Add the pasta and gently combine all ingredients, serve in pre-warmed pasta bowls, Garnish with a few whole basil leaves and sprinkle with Parmesan cheese. Enjoy. |
