John Myers
Ingredients for 4 servings:
- 300 g whole wheat spaghetti
- Salt
- 1 bunch of spring onions
- 2 cloves garlic
- 75 g lean ham cubes
- 125 ml milk (1.5% fat)
- 200 ml vegetable stock
- 3 tbsp processed cheese (20% fat)
- 2 tsp lemon juice
- 500 g cocktail tomatoes
- salt and pepper
- nutmeg
- Parsley, chopped
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
WW suitable
Cook the pasta in salted water. Finely slice the spring onions and mince the garlic. Fry the ham cubes in a non-stick pan. Add the garlic and spring onions and fry briefly. Pour in the milk and vegetable stock. Add the cream cheese and simmer over medium heat for about 5 minutes, stirring. Season the sauce with lemon juice, salt, pepper, and nutmeg. Quarter the cherry tomatoes and add them to the sauce. Serve the pasta and sauce on plates and sprinkle with parsley. I always add the pasta to the pan first and let it rest for a few minutes with the heat off. This way, the sauce blends nicely with the pasta. But that’s a matter of taste.
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