Cheesy Ditali with Orange-Baked Ham

Oxmoor House
2 servings.


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1/2 pound fresh asparagus spears (about 9 spears)
3 ounces ditali (tube-shaped) pasta, uncooked
Vegetable cooking spray
1 teaspoon reduced-calorie margarine
1/2 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons canned no-salt-added beef broth, undiluted
1/4 cup skim milk
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
1/8 teaspoon ground white pepper


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender; drain.

Cook pasta according to package directions, omitting salt and fat; drain well. Set aside, and keep warm.

Coat a medium nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add garlic; saute 30 seconds. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and milk, stirring constantly. Cook over medium heat, stirring constantly, until slightly thickened. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 300
Caloriesfromfat 19 %
Fat 6.5 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.4 g
Carbohydrate 42.4 g
Fiber 0.0 g
Cholesterol 25 mg
Iron 0.0 mg
Sodium 486 mg
Calcium 0.0 mg