Creamy Bow Tie Pasta with Broccoli and Ham

Enjoy pasta with ham, broccoli and mushrooms in Alfredo sauce - Italian dinner ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 20, 2016

oz. (2 cups) uncooked bow tie pasta (farfalle)

cups frozen 100% broccoli florets

(10-oz.) container refrigerated Alfredo sauce

cups (about 3/4 lb.) diced cooked ham

(4-oz.) can mushroom pieces and stems, drained

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1

Cook pasta to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain; return to saucepan.
2

Add Alfredo sauce, ham and mushrooms; cook over medium-low heat until thoroughly heated, stirring occasionally.

Use your favorite small pasta shape in place of the bow tie (farfalle) pasta. Cavatelli, fusilli and ziti all work well. About 1 1/4 cups of Alfredo sauce from a 16-ounce jar can be used in place of refrigerated Alfredo sauce. Store any remaining sauce in the refrigerator.
Cook the pasta and broccoli ahead of time. Rinse with cold water until they are cool; drain well. Transfer the pasta mixture to a large resealable food storage plastic bag. Add 1 teaspoon of olive oil; seal the bag and shake it until the past a mixture is coated with oil. Refrigerate it until you’re ready to use.