Originally from Pillsbury 30-Minute Meals. The word "julienne" in a recipe inspires lassitude and resistance in me, but the prep for this recipe is actually pretty quick, and the finished dish is wonderfully flavorful. It looks great, too -- very colorful! And you can hardly taste the zucchini (which I'm not very fond of, generally, but which is delicious here)! Heh.
8 oz (about 2 ½ C) uncooked penne
1 T butter
1 C frozen corn
½ C sliced green onions
6 oz cooked ham, cut into 1 1/2" long julienne strips (1 C)
1 medium zucchini, cut into 1 1/2" long julienne strips
4 plum tomatoes, quartered, sliced (2 C)
¼ tsp salt
big pinch of pepper
½ C half-and-half
1 oz (¼ C) shredded fresh Parmesan
Cook penne and drain. Cover to keep warm.
Meanwhile, melt butter in skillet over medium-high heat. Add corn, onions, ham and zucchini; saute 4-6 minutes or until vegetables are crisp-tender.
Add noodles, tomatoes, salt & pepper, and half-and-half. Reduce heat to medium; cook and stir 3-5 minutes or until thoroughly heated. Stir in cheese.
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