Thyme provides an earthy flavor to this hearty pasta dish. This simple meal in one can be on your dinner table tonight!
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
3 ounces uncooked linguine
1 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1 small carrot, chopped
1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup 2% milk
3/4 cup shredded cheddar cheese
1 cup julienned fully cooked ham
1. In a large saucepan, cook linguine according to package directions. Add broccoli, cauliflower and carrot during the last 5 minutes of cooking.
2. Meanwhile, in another saucepan, saute mushrooms in butter until tender. Stir in flour, thyme, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
3. Drain the linguine and vegetables; transfer to a serving bowl. Add the ham and sauce mixture; toss to coat.
NUTRITION FACTS 2 1/2 cups equals 502 cal., 21 g fat (11 g sat. fat), 81 mg chol., 1443 mg sodium, 48 g carb. (10 g sugars, 4 g fiber), 35 g pro.