Pasta with Broccoli and Ham

90 Reviews
97% would make this recipe again

Short pasta with ham and broccoli in a creamy cheese sauce.

Always a hit with both young and older epicures.

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Preparation : 10 min Cooking : 15 min
480 calories/serving

Ingredients

1 3/4 cup broccoli, cut into florets and diced stalks 220 g
150 g pipe rigate, shells, or other short cut pasta 2 1/4 cups
1 tbsp butter, unsalted 14 g
1 tbsp white flour (all purpose) 8 g
2/3 cup milk, partly skimmed, 2% 170 mL
1/3 cup Cheddar cheese, or Emmenthal, grated 26 g
70 g ham, diced 1/2 slice
1 pinch nutmeg, grated
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the broccoli: clean it and cut it to separate the florets. Peel off and discard any though skin from the stalks and cut them into small pieces. Blanch the broccoli 3-4 min, then drain and set it aside, but keep it warm.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. In a saucepan, melt the butter over medium heat. Add the flour and cook 2 min with stirring. Slowly whisk in the milk then bring to a boil. Add the grated cheese while stirring until the sauce is smooth. Add the ham, broccoli, and grated nutmeg. Season with salt and pepper. Add a few tablespoons of the pasta cooking water to dilute the sauce a little bit.
  4. Add the drained pasta to the saucepan, then mix well. Serve in the warmed dishes.

Observations

The sauce can be made 2-3 days ahead, refrigerated, then reheated while you cook the pasta.

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

480

Fat

12 g

19 %

Saturated 6.7 g
+ Trans 0.3 g

35 %

Cholesterol

50 mg

Sodium

720 mg

30 %

Carbohydrate

69 g

23 %

Fibre

5 g

20 %

Sugars

7 g

Net Carbs

64 g

Protein

24 g

Vitamin A

26 %

Vitamin C

100 %

Calcium

22 %

Iron

15 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin K, Zinc
Good source of  :
Calcium, Fibre, Pantothenic Acid, Potassium, Vitamin B6, Vitamin D
Source of  :
Copper, Iron, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats 1 ½
More info
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Reviews

90 Reviews (85 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Very good recipe! We replaced the ham with mild chorizzo and it was amazing!

Useful 3
Anonyme
october 20, 2021 | I would make this recipe again

This is a nice variation on a similar recipe involving chicken and broccoli which we enjoy regularly. It was quick and tied in nicely to the rice and ham recipe (http://www.soscuisine.com/en/recipes/view/fried-rice-with-smoked-ham?gpr_id=10730&sos_l=en) as a way to use up the leftover ham we had from the 2lb ham we started the week with.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

No changes made to recipe - found it to be tasty, and nicely filling. Only 'negative' comment would be that I had to keep track of 3 saucepans cooking away (pasta, broccoli, sauce) practically at the same time - bit of a pain but not terminal.

Useful 0

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