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Penne in Creamy Sauce with Ham and Broccoli

A delicious, hearty, colorful dinner for the whole family!

IrishaAuthor avatar
Recipe author
Penne pasta in sauce with ham and broccoli
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 8 g
Fats 33 % 14 g
Carbohydrates 49 % 21 g
254 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Here's what you'll need. To keep the whole thing quick, start by getting out two pots — a large one for the pasta and a small one for the broccoli. Fill each with water and set them over the heat. Once the large pot boils, salt it well, add the pasta, and cook to al dente — in other words, don't overcook it!

  2. Step 2:

    Step 2

    Break the broccoli into small florets.

  3. Step 3:

    Step 3

    Boil them for 3–4 minutes.

  4. Step 4:

    Step 4

    Finely chop the white part of the green onion.

  5. Step 5:

    Step 5

    Heat the olive oil in a skillet. Add the chopped onion (and a minced garlic clove too, if you like) and sauté over medium heat for 2 minutes.

  6. Step 6:

    Step 6

    Add the ham, cut into matchsticks. Stir and cook for 2 minutes.

  7. Step 7:

    Step 7

    Add the boiled broccoli florets. Cook for 2–3 minutes, stirring constantly.

  8. Step 8:

    Step 8

    Pour in the cream and ½ to 1 cup of the pasta cooking water (use as much as you like, but you want plenty of sauce so the pasta doesn't come out dry). Bring the sauce to a boil and cook for 3–5 minutes.

  9. Step 9:

    Step 9

    Add the chopped fresh basil and a handful of grated cheese (Parmesan is best). Season with salt and pepper. Cook for another 2 minutes, then take the sauce off the heat.

  10. Step 10:

    Step 10

    Toss the cooked pasta with the sauce, warm it over the heat for 1 minute, and it's ready to serve.

  11. Step 11:

    Step 11

    Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Broccoli - 33  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Penne - 330  kcal/100g

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