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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

Pasta Parmesan with Ham, American

I nabbed this tasty recipe off of the little insert of a Challenge Butter 4 pack. So if you make it, run out and buy some Challenge butter so I don't get sued!

Ingredients
  • 8 ounces ½ lb. tubular pasta such as (Penne or Mostaccioli)
  • 1 clove garlic, minced
  • ½ cup Parmesean cheese, freshly grated
  • 2 Tablespoons finely chopped parsley
  • ¼ cup (½ stick) Challenge Butter
  • 1 cup ham cut into ½-inch cubes
  • 1/3 cup milk
  • Salt and pepper to taste
Preparation Instructions

Cook pasta according to package directions. Drain and keep warm. Melt 2 Tablespoons of butter in a large frying pan. Sauté the garlic and ham over medium heat until warm and garlic is golden. Stir in the cooked pasta, 2 Tablespoons butter and Parmesan cheese; cook over low heat to melt cheese. Add milk and parsley and continue gently tossing until creamy. Add salt and pepper to taste. Offer Parmesan cheese. Yield: 4 - 5 servings.

Contributed by Challenge Dairy, 2007

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