Pasta Dishes : Beef & pork Last Updated: Aug 8th, 2009 - 18:25:58 Pasta with Peas & Ham By Sandra Woodruff  Printer friendly page Yield: 4 servings 8 ounces thin multigrain or whole wheat spaghetti 3/4 cup frozen (unthawed) green peas 1 1/4 cups evaporated low-fat milk 1/4 cup fat-free egg substitute 1 cup sliced fresh mushrooms 5 ounces lean ham, cut into thin strips (about 1 cup) I teaspoon crushed garlic 1/4 cup grated Parmesan cheese 1. Cook the pasta according to package directions. About 2 minutes before the pasta is done, add the peas to the pot, and cook until the peas are thawed and the pasta is al dente. Drain well, return to the pot, and cover to keep warm. 2. Place the evaporated milk and egg substitute in a small bowl. Stir to mix and set aside. 3. Coat a large skillet with nonstick cooking spray, and preheat over medium-high heat. Add the mushrooms ham and cook for several minutes, or until the mushrooms are tender and the ham is lightly browned. Cover the skillet periodically if it begins to dry out. (The steam from the mushrooms will moisten the skillet.) Add the garlic and cook for another 30 seconds. 4. Reduce the heat under the skillet to medium-low, and add the pasta and peas. Slowly pour the evaporated milk mixture into the skillet, and toss for a minute or 2, or until the sauce thickens slightly.  Add a little more evaporated milk if the mixture seems too dry. Remove the skillet from the heat, toss in the Parmesan, and serve hot. Nutritional Facts (per 1 2/3-cup serving)   Calories: 347     Carbohydrates: 50 g      Fiber: 7.7 g    Fat: 6.3 g    Sat. Fat: 3.6 g Cholesterol: 36 mg      Protein: 26 g     Sodium: 545 mg    Calcium: 321 mg Potassium: 545 mg Diabetic exchanges: 2 starch, 1 low-fat milk, 1 1/2 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page