This post is a bit of a catch up post. I actually made this the other night, but forgot to blog about it, until now! This was one of those “What will I make?” short notice type of meals that turned out to be delicious. Enjoy.
Ingredients (Serves 3)
½ packet of pasta shells
120g shredded ham
1 onion, chopped finely
1 can evapourated milk
2 teaspoons minced garlic
1 teaspoon chilli flakes
¼ cup chopped parsley
½ – 1 cup white cooking wine
splash of olive oil
1 tablespoon of cornflour mixed with a little water
- Cook the pasta as per the instructions on the packet. Rinse well when cooked.
- In a wok heat the oil. Add the garlic, onion and chilli flakes. Cook on a moderate heat until opaque. Add a little wine and allow to evaporate off to stop the onion mixture from burning.
- Add the ham and parsley, and cook for a minute or two before pouring in the evaporated milk. Simmer til the sauce reduces slightly. If you desire a thicker sauce, add a *little* amount of the cornflour mixture at a time, stirring continuiously until thickened to the desired amount. Stir through pasta and serve immediately with a little grated parmasen cheese
- Diabetics Note: My BGL’s were fine after this meal, but you should be careful about what pasta you use. I found one that is quite good on the carbs. Of course, watch your serving size also.