4 cups hot cooked farfalle pasta (about 3 cups uncooked bow tie pasta) or penne or fusilli
1/2 cup frozen green peas, thawed
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook 10 minutes, stirring frequently. Stir in mushrooms; cook 5 minutes. Stir in wine and ham. Bring to a boil; cook 4 minutes. Place flour in a bowl; gradually add milk, stirring with a whisk until blended. Add to vegetables; cook until thick (about 3 minutes), stirring frequently. Stir in pasta and remaining ingredients.
This is a good recipe. The flavor is very mild, and I agree that it could use a little umph. We grated Parmesan over the top, but the next time I'll add it to the milk and flour mixture, I think about 1/4 cup or so. And although the title says Chop-as-you-go, I still prepped everything in advance. It just makes it all come together more easily.
As others have said, the recipe as given here is rather bland. My BF added some cayenne pepper and club house vegetable seasoning to give it some zip. We also grated Asiago cheese overtop at the end.
We didn't have peas so we substituted some baby spinach and let it wilt in the pan.
It was an acceptable odds and ends sort of meal.
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