Tastes and Tales from an NYC Underground Restaurant Chef
Friday, May 12, 2017
"Ham and Eggs" Pasta with Broccolli and Goat Cheese Cream Sauce
8 oz. bow tie pasta
1 cup shredded or diced cooked Ham
2 cups blanched brocolli florets cut up in small pieces
1 1/2 cup sour cream
½ teaspoon garlic powder
1/2 teaspoon onion powder
1/4 ground pepper
1 cup grated monterey jack
1 cup soft goat cheese
3 ounce can french fried onions
Grated Parmesan and Fresh ground pepper for garnish
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and add to a large mixing bowl.
Add the ham, eggs, sour cream, garlic and onion powder, cheese, brocolli, and half of the onions to the bowl and stir well to combine.
Pour into prepared baking dish and top with the remaining onions.
Cover tightly with foil and bake for 20 minutes.
Remove the foil and bake for 5 minutes more.
The Underground Restaurant Chef
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