This pasta dish has a creamy Alfredo-style sauce but is much lighter than the traditional version.

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Servings: 4

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Ingredients

  • 4 slices Black Forest-style ham
  • 3 cups (750 mL) Ontario Cauliflower florets
  • 2-1/2 cups (625 mL) butterfly pasta
  • 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (50 mL) finely torn, fresh basil leaves
  • 5 oz (150 g) goat cheese, crumbled
  • 1/4 cup (50 mL) light cream
  • 2 tbsp (25 mL) chicken stock
  • Salt and pepper

Instructions

Cut ham into 1-inch (2.5 cm) wide strips; cook in lightly oiled nonstick pan for 2 minutes or just until dry in appearance. Set aside on plate.

Meanwhile, drop cauliflower florets into large pan of boiling salted water; cook for 3 minutes or until tender-crisp. With slotted spoon, remove to colander. Return water in pan to brisk boil; add pasta and cook until al dente. Drain and return to pan.

Meanwhile, in warm skillet, toss drained cauliflower with oil and basil. Add to cooked pasta along with goat cheese and cream; mix gently over low heat. Add stock and mix again just to heat through. Mix in ham. Season to taste with salt and pepper.

Nutritional information

  • Protein: 18.0 grams
  • Fat: 15.0 grams
  • Carbohydrates: 25.0 grams
  • Calories: 307